mitchell
Crash Test Dummy
Crust:
1 cup pre-baked chocolate cake, crumbled
1/2 cup flour
1 teaspoon sugar
1cup butter, melted
1 egg
1/2 cup cold water
Filling:
2 pounds ricotta cheese
4 eggs
1 cup sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 cup heavy cream
Topping:
1 1/2 cups pre-baked chocolate cake, crumbled
Mix the ingredients for the crust together and press into the bottom of a 10-inch spring pan. Bake in oven at 375 degrees for 10 minutes. In a blender or food processor mix together all the filling ingredients until the mixture is very creamy and smooth, you may have to split ingredients in half is blender or processor is smaller. Pour over the crust in the spring pan. Bake at 350 degrees for 60 minutes. Remove from oven and top with the crumbled cake. Return to oven for 15-20 minutes or until toothpick place in the center comes out clean. Turn oven off and let cake remain in oven or 2 1/2 hours. Cool and then refrigerate over night before serving.
Note: For the cake crumbs I use the Chocolate Ricotta Cake recipe minus the filling. Any remaining crumbs I use for truffles or freeze in packages of 1 cup for use at another time. They can be frozen for up to 3 months without losing any flavor.
1 cup pre-baked chocolate cake, crumbled
1/2 cup flour
1 teaspoon sugar
1cup butter, melted
1 egg
1/2 cup cold water
Filling:
2 pounds ricotta cheese
4 eggs
1 cup sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
1 cup heavy cream
Topping:
1 1/2 cups pre-baked chocolate cake, crumbled
Mix the ingredients for the crust together and press into the bottom of a 10-inch spring pan. Bake in oven at 375 degrees for 10 minutes. In a blender or food processor mix together all the filling ingredients until the mixture is very creamy and smooth, you may have to split ingredients in half is blender or processor is smaller. Pour over the crust in the spring pan. Bake at 350 degrees for 60 minutes. Remove from oven and top with the crumbled cake. Return to oven for 15-20 minutes or until toothpick place in the center comes out clean. Turn oven off and let cake remain in oven or 2 1/2 hours. Cool and then refrigerate over night before serving.
Note: For the cake crumbs I use the Chocolate Ricotta Cake recipe minus the filling. Any remaining crumbs I use for truffles or freeze in packages of 1 cup for use at another time. They can be frozen for up to 3 months without losing any flavor.