Choc-ricotta creme and raspberry crepe cake

Choc-ricotta creme and raspberry crepe cake


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

The ingredient of Choc-ricotta creme and raspberry crepe cake

  1. 300ml ctn pouring cream
  2. 100g pkt 70% cocoa dark chocolate, coarsely chopped
  3. 400g fresh ricotta
  4. 155g (3/4 cup) caster sugar
  5. 2 x 400g pkts (16) frozen gluten-free crepes, thawed
  6. 2 x 125g punnets raspberries
  7. 2 tsp drinking chocolate

The instruction how to make Choc-ricotta creme and raspberry crepe cake

  1. Place the cream and dark chocolate in a heatproof bowl over a small saucepan of simmering water (make sure the bowl doesnt 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 (donu2019t 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.

Nutritions of Choc-ricotta creme and raspberry crepe cake

calories: 693.1 calories
fatContent: 36 grams fat
saturatedFatContent: 21 grams saturated fat
carbohydrateContent: 74 grams carbohydrates
sugarContent: 47 grams sugar
proteinContent: 18 grams protein
cholesterolContent: 140 milligrams cholesterol
sodiumContent: 187.42 milligrams sodium

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