Heres a dream cake that rises to the occasion - no oven required.
- Place the cream and dark chocolate in a heatproof bowl over a small saucepan of simmering water (make sure the bowl doesn't touch the water). Stir for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside to cool completely.
- Use an electric beater to beat the ricotta and sugar in a bowl for 3 minutes or until very smooth.
- Use a clean electric beater to beat the chocolate mixture for 3 minutes or until the mixture thickens slightly and becomes paler. Beat a small amount of the chocolate mixture into the ricotta mixture until well combined. Beat in the remaining chocolate mixture until almost combined. Use a large spatula to gently fold until well combined (don’t overmix or the mixture will become firm and stiff instead of soft and creamy).
- Reserve 2 of the crepes. Top each of the remaining crepes with 2 tablespoonfuls of chocolate mixture and use a palette knife to spread to the edge. Stack 7 of the crepes on a serving plate. Repeat with the remaining 7 crepes to form another stack. Top each stack with 1 reserved crepe.
- Spread half the remaining chocolate mixture over 1 crepe stack. Gently press half the raspberries into the chocolate mixture, flat-side down. Top with remaining crepe stack. Gently spread with the remaining chocolate mixture. Top with the remaining raspberries. Dust with the drinking chocolate.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set