Frozen Chocolate Ricotta Cake

(WTNH) - Frozen Chocolate Ricotta Cake

Ingredients:
5 ounces chocolate wafers, preferably Nabisco
2/3 cup plus 1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
1 cup heavy cream
13 ounces ricotta
1 tablespoon Dutch –process cocoa powder, more for dusting

In the bowl of a food processor, pulse the chocolate wafers and 1 tablespoon of sugar into fine crumbs. Add the melted butter and pulse until well combined. Press crumb mixture firmly on the bottom of a 9-inch springform pan.
In the bowl of a stand mixer with the whisk attachment, whip the cream to stiff peaks. Set aside.
In a large bowl combine the remaining 2/3 cup of sugar, the ricotta, and cocoa powder and beat with a handheld mixer until the mixture is smooth and creamy, about 3 minutes. With a rubber spatula, gently fold the whipped cream into the ricotta mixture.
Pour the ricotta filling evenly over the crumb base, cover with plastic wrap, and place in the freezer for at least 3 hours.
Remove the dessert from the freezer 15 minutes prior to serving. Release it from the springform pan and lightly dust the top with cocoa powder. Cut into wedges and serve.

Recipe: The Italian Farmer's Table