Welcome to #Choctoberfest, a week long celebration where participating food bloggers share their all-time favorite chocolate recipes from sweet to savory (and everything in between). Be sure to check-in often for delicious recipes.
Special thanks to Imperial Sugar and Divine Chocolate for sponsoring this post and to The PinterTest Kitchen. for all their hard work.
The first recipe I'm sharing is this incredibly delicious No-Bake Chocolate Ricotta Hazelnut Cake. A simple mousse like chocolate cake with a cookie crumb crust; it that takes less than 30 minutes to prepare, but will need to mold in the fridge for at least 6 hours.
No Bake Chocolate Ricotta Hazelnut Cake
14 ounces dark chocolate (I used Divine)
1 container (15 ounces) whole milk ricotta cheese
3/4 cup heavy cream
1 cup of hazelnut flour
1 cup home made biscotti, (or your favorite cookie)
3 tablespoons unsalted butter, room temperature
4 tablespoons sugar (I used Imperial)
1/2 cup toasted hazelnuts (optional)
Lightly butter the ring of a 7-inch springform pan
In a food processor, combine the hazelnut flour, cookies and sugar. Process until the mixture resembles coarse sand. Add butter and process until combined. Press this mixture firmly and evenly into the springform pan and set aside.
Melt chocolate in a heatproof medium bowl in the microwave until melted and smooth, stirring every 20 seconds, for about 1 minute. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add chocolate and blend until smooth. Beat cream in the bowl of a stand mixer until stiff peaks form. Gently fold in chocolate-ricotta mixture.
Spoon chocolate-ricotta mixture on top of hazelnut cookie crumbs and smooth top. Cover with plastic wrap and refrigerate at least 6 hours.
Before serving remove from pan and top with toasted hazelnuts.