On my second-to-last Martha day, I made Martha's Chocolate-Ricotta Icebox Cake. I've been running across this cake for weeks at MarthaStewart.com. It seemed to be everywhere I turned. I started to think Martha was sending me subliminal messages. Yesterday I relented. Apparently it only takes about 30 minutes to build, before setting up in the refrigerator for a couple hours. My husband was rather bamboozled by the concept of an "icebox" cake. He's practically Canadian, so he didn't realize that we Southerners sometimes call the refrigerator an "icebox"....because it used to be a big box that held ice.
Not the most creative name, I admit. But it was accurate.
Anyway, after you've lined the springform pan like a Christmas package, mix melted chocolate with ricotta and whipped cream. That's all for the filling. Then build the cake:
Start by putting a layer of chocolate wafers on the bottom:
Cover that layer with half the chocolate-ricotta mixture, then cover with another layer of chocolate wafers:
Top with the other half of the chocolate-ricotta mixture.
Allow the cake to set up in the icebox (aka refrigerator) for two hours or up to two days.
The finished cake looks odd...
...but the sliced cake looks lovely. (To make the curled chocolate garnish, just shave a block of chocolate with a vegetable peeler.)
Take one bite into this beauty and prepared to be.....colossally under-whelmed. If this were a movie, you might ask for your money back. I'd like to take back the meagre half hour it took to make this dessert...and the calories I ingested tasting it.
Do you think Martha's offers that sort of refund?
This was my dad's favorite dessert growing up. Old school style, like calling a fridge an icebox or a purse a pocketbook!!! :my m-i-l:
ReplyDeleteOh wait, after further thought his was actually choco wafers layered with whipped cream. Pretty tasty actually. OLD SCHOOL!!!
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