Okay, so I saw this recipe the other day for something called Lidia’s No-Bake Chocolate Ricotta Brick Cake and it looked so darn good, I just had to try it. I mean, chocolate and ricotta? How can you go wrong?
First off, I gathered all the ingredients. I’m not gonna lie, I had to make a quick trip to the store ’cause I was out of ricotta. But I grabbed a tub, some chocolate, some ladyfingers, and the rest I already had at home. Super simple stuff, really.
The recipe I found was pretty straightforward. It basically involved making this chocolate mixture, which was super easy. You just melt some chocolate, I used dark chocolate but use whatever you like. Then, I mixed it with some powdered sugar and a little bit of milk until it was all smooth and creamy.
- Melted the chocolate.
- Mixed in powdered sugar and milk.
- Whisked until smooth.
Then came the fun part – assembling the “brick.” You dip each ladyfinger in some coffee – I used strong brewed coffee, but you could use espresso too – and then layer them in a loaf pan. It’s like building a little house of cookies, haha!
After a layer of coffee-soaked ladyfingers, I spread a layer of the ricotta. Now, Lidia’s recipe didn’t say anything about sweetening the ricotta, but I decided to add a little bit of sugar and vanilla extract to mine. Just ’cause I like my desserts a little bit on the sweeter side. Then a generously layer of the chocolate mixture. And repeat the process.
I kept layering until I ran out of ingredients, ending with a layer of that yummy chocolate mixture on top. It looked so good, I almost wanted to just dive right in with a spoon!
But, patience is a virtue, they say. So, I covered the whole thing with plastic wrap and popped it in the fridge. The recipe said to let it chill for at least a few hours, but I left it overnight. Just to make sure it was really set. I would say at least 4 hours, and up to 8.
The Verdict
The next day, I took it out, sliced it up, and oh boy, it was worth the wait. It was creamy, chocolatey, and the coffee flavor from the ladyfingers really came through. It wasn’t too sweet, which I liked. The ricotta added this amazing lightness to it. Seriously, it was like a little slice of heaven.
It’s definitely a keeper, this recipe. Super easy to make, no baking involved, and it tastes amazing. I’ll definitely be making this again. Maybe next time I’ll try adding some nuts or something to the chocolate mixture. Or maybe some fruit! The possibilities are endless, really.
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