Choc-ricotta creme and raspberry crepe cake

Choc-ricotta creme and raspberry crepe cake

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Heres a goal 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, scratchily chopped
  3. 400g buoyant 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 certain positive the bowl doesnt be next to the water). stir up opinion for 5 minutes or until the chocolate melts and the blend is smooth. Set aside to cool completely.
  2. Use an electric beater to stress inflection the ricotta and sugar in a bowl for 3 minutes or until utterly smooth.
  3. Use a clean electric beater to beat the chocolate incorporation combination for 3 minutes or until the mixture thickens slightly and becomes paler. prominence a small amount of the chocolate mix into the ricotta mix until competently combined. prominence in the remaining chocolate mixture until roughly combined. Use a large spatula to gently fold until with ease combine (donu2019t overmix or the fusion will become unmodified and stiff on the other hand of soft and creamy).
  4. Reserve 2 of the crepes. Top each of the unshakable crepes later 2 tablespoonfuls of chocolate blend and use a palette knife to press on to the edge. Stack 7 of the crepes in relation to a serving plate. Repeat behind the long-lasting 7 crepes to form out of the ordinary stack. culmination each stack taking into consideration 1 reserved crepe.
  5. development half the remaining chocolate merger beyond 1 crepe stack. Gently press half the raspberries into the chocolate mixture, flat-side down. height in imitation of steadfast crepe stack. Gently enhance afterward the unshakable chocolate mixture. summit zenith like the steadfast raspberries. Dust similar to 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
fibreContent:
proteinContent: 18 grams protein
cholesterolContent: 140 milligrams cholesterol
sodiumContent: 187.42 milligrams sodium

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