Choc-ricotta creme and raspberry crepe cake

Recipes / Coctails

Heres a dream cake that rises to the occasion - no oven required.

Recipe «Choc-ricotta creme and raspberry crepe cake» presented in category Recipes / Coctails, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 300ml ctn pouring cream, 100g pkt 70% cocoa dark chocolate, coarsely chopped, 400g fresh ricotta, 155g caster sugar, 2 x 400g pkts frozen gluten-free crepes, thawed , 2 x 125g punnets raspberries, 2 tsp drinking chocolate .

Ingredients:

  • 300ml ctn pouring cream 
  • 100g pkt 70% cocoa dark chocolate, coarsely chopped 
  • 400g fresh ricotta 
  • 155g caster sugar 
  • 2 x 400g pkts frozen gluten-free crepes, thawed 
  • 2 x 125g punnets raspberries 
  • 2 tsp drinking chocolate 

Instructions

  1. 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.
  2. Use an electric beater to beat the ricotta and sugar in a bowl for 3 minutes or until very smooth.
  3. 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).
  4. 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.
  5. 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.