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Choc-ricotta creme and raspberry crepe cake
Choc-ricotta creme and raspberry crepe cake
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
No-bake dream cake.
Ingredients:
  • 300ml ctn pouring cream
  • 100g pkt 70% cocoa dark chocolate, coarsely chopped
  • 400g fresh ricotta
  • 155g (3/4 cup) caster sugar
  • 2 x 400g pkts (16) frozen gluten-free crepes, thawed
  • 2 x 125g punnets raspberries
  • 2 tsp drinking chocolate
Instructions:
  • Combine the cream and dark chocolate in a heatproof bowl set over a small saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir continuously for 5 minutes until the chocolate is melted and the mixture is smooth. Allow it to cool completely before using.
  • In a bowl, beat the ricotta and sugar with an electric mixer for 3 minutes until velvety smooth.
  • Whip the chocolate mixture with an electric beater for 3 minutes until it slightly thickens and lightens. Incorporate a small portion of the chocolate mixture into the ricotta mix until fully blended. Slowly add the rest of the chocolate mixture until nearly combined. Carefully fold it all together with a large spatula until fully mixed, ensuring a soft and creamy texture. Avoid overmixing to maintain the desired consistency.
  • Set aside 2 crepes. Spread 2 tablespoons of chocolate mixture on each of the remaining crepes, using a palette knife to spread it evenly. Place 7 crepes on a serving plate to form a stack. Repeat with the remaining 7 crepes to make another stack. Finish each stack by topping with one of the reserved crepes.
  • Layer the crepes by spreading half of the chocolate mixture over one stack, then gently pressing in half of the raspberries. Add the remaining crepe stack and spread with the rest of the chocolate mixture. Finish by topping with the remaining raspberries and a dusting of drinking chocolate.

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