Okay, so I saw this recipe for Lidia’s No-Bake Chocolate Ricotta Brick Cake and thought, “I gotta try that!” It looked so simple, and I’m all about easy desserts. Here’s how it went down in my kitchen:
Getting Started
First, I gathered all my ingredients. Needed some chocolate wafers, ricotta cheese (whole milk, of course), a bit of sugar, vanilla extract, and some unsweetened chocolate for good measure. I also grabbed some strong coffee, ’cause that’s key to soaking the wafers.
Mixing It Up
I started by whipping the ricotta in my stand mixer. Just let it go until it was nice and smooth. Then, I added in the sugar and vanilla, and mixed it all up again. In a separate bowl, I melted the unsweetened chocolate – I just popped it in the microwave for a bit, stirring it every so often until it was all liquidy.
Once the chocolate was melted, I poured it into the ricotta mixture and folded it in gently. You don’t want to overmix it, just get it all combined until it’s a nice, even chocolate color.
Building the Brick
This is where the fun part begins. I brewed some strong coffee and let it cool down a little. Then, I quickly dipped each chocolate wafer into the coffee – just a quick dunk, you don’t want them to get soggy. I lined a loaf pan with plastic wrap, leaving some overhang so I could cover the cake later.
I spread a thin layer of the chocolate ricotta mixture on the bottom of the pan, then started layering the coffee-dipped wafers. Just placed them side by side, then covered them with another layer of the ricotta mixture. I kept going like that – wafers, ricotta, wafers, ricotta – until I ran out of both.
Chilling Out
Once the “brick” was built, I folded the plastic wrap over the top to cover it completely. Then, the hard part – waiting! I stuck it in the fridge overnight. You want to let it chill for at least 8 hours, or even longer, so it can set properly.
Finished!
Unwrapped and gently placed on plate.
Looks good and tasted!
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