Description
Indulge in layers of creamy ricotta, rich chocolate, and fluffy cake!
Ingredients
1 (16 oz / 454 g) frozen pound cake
1 (15 oz / 425 g) whole milk ricotta cheese
12 oz (340 g) mini chocolate chips, divided
1 tsp vanilla extract
2 cups (473 ml) heavy whipping cream, divided
¾ cup (88 g) powdered sugar
Instructions
1. If the pound cake isn’t frozen, freeze it first.
2. For ganache, heat 1 cup cream, add 1 cup chocolate chips, stir until smooth, and refrigerate.
3. Mix ricotta, powdered sugar, and vanilla until smooth. Fold in ½ cup chocolate chips.
4. Whip remaining cream to stiff peaks and fold into ricotta mixture.
5. Slice pound cake and layer in an 8×8 inch pan. Add half the filling, then another layer of cake. Repeat.
6. Pour ganache over the top, sprinkle with remaining chocolate chips, and refrigerate for at least 3 hours.
- Prep Time: 25 mins
- Cook Time: 0 min
Nutrition
- Serving Size: 12
- Calories: 397
- Fat: 21.2g
- Carbohydrates: 44.3g
- Protein: 7.3g