Description
A delectable no-bake dessert blending creamy ricotta and rich chocolate, perfect for any occasion.
Ingredients
Scale
- 16 ounces (454 g) frozen pound cake (family size)
- 15 ounces (425 g) whole milk ricotta cheese
- 12 ounces (340 g) mini chocolate chips
- 1 teaspoon vanilla extract
- 2 cups (473 ml) heavy whipping cream
- ¾ cup (88 g) powdered sugar
Instructions
- Start by preparing the frozen pound cake, slicing it into uniform ¼-inch pieces.
- Heat 1 cup of heavy whipping cream in a microwave-safe bowl for about 90 seconds, ensuring it’s hot but not boiling.
- Stir 1 cup of chocolate chips into the cream, allowing the mixture to sit for 2 minutes.
- Stir until smooth, returning to the microwave if needed.
- In a separate bowl, whisk together the ricotta, powdered sugar, and vanilla extract until creamy.
- Fold in the first ½ cup of mini chocolate chips.
- In another bowl, whip the remaining 1 cup of heavy cream until stiff peaks form.
- Gently incorporate this whipped cream into the ricotta mixture, folding it in batches.
- Layer the pound cake in an 8×8-inch or 9×9-inch pan.
- Spread half of the ricotta filling evenly over it.
- Follow with another layer of pound cake and the remaining filling, topping it with a final layer of pound cake.
- Pour the chilled ganache over the top layer, smoothing it with a spatula.
- Sprinkle the remaining mini chocolate chips atop the ganache and refrigerate the cake for at least 3 hours or overnight.
Notes
Consider adding flavored extracts or crushed nuts for variations. Store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg
Keywords: cannoli cake, no-bake dessert, Italian dessert, ricotta cheese, chocolate chips