Cold Chocolate and Ricotta Cake (It's a Cold Cake)

The cold chocolate and mató crown is a smooth and creamy cake, with an irresistible layer of intense chocolate that melts with the freshness of the mató.
cake
dessert
Ingredients
Servings
6
Measurement units

Ingredients

  • 4 egg whites (the yolks are not used for this cake)
  • 200 g70% couverture chocolate
  • 250 gmató or fresh cheese
  • 200 gcream of milk of 35%
  • 4 tablespoonssugar
  • 5 fullsgelatin
  • sugar for caramelizing the motto
Nutritional Information

Per serving

Calculated for 6 servings

Calories
432 kcal
Protein
10.6 g
Fat
30.9 g
Carbohydrates
28.9 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Sugar Wafers

  1. Beat the yolks with the sugar until you achieve a creamy and fluffy texture, for a minimum of 5 minutes using electric beaters at medium-high speed.

Golden Clarity

  1. Whip the egg whites until stiff peaks form, resulting in a texture similar to whipped cream. This process may take about 3-5 minutes with an electric mixer.
  2. Combine the yolk mixture with the whipped cream by gently folding with a spatula from bottom to top, to maintain volume. This step may require about 2-3 minutes of gentle mixing.
  3. Divide the resulting mixture into two approximately equal parts.
  4. Add the ricotta and 3 sheets of gelatin to one half of the mixture. The gelatin sheets should be previously soaked in cold water for about 5 minutes and then dissolved in a little hot water. Stir well until fully integrated.
  5. Place this half of the mixture in the mold, which will have been previously caramelized. Ensure that the surface is even.
  6. Leave the mold in the fridge for at least 2 hours or until the mixture is fully set.

Chocolate

  1. We will not start preparing the chocolate until about 3 hours have passed since placing the mold in the fridge. This way, we ensure that the first layer of cheese is well set.
  2. Melt the chocolate slowly over a bain-marie until completely melted. Add 2 sheets of gelatin previously soaked in cold water. Stir constantly until the gelatin is completely dissolved.
  3. Let the chocolate cool to room temperature for about 15-20 minutes.
  4. When the chocolate is cool, mix it with the other half of the batter that we have set aside. Incorporate it with gentle movements until a homogeneous mixture is obtained.
  5. Remove the mold from the refrigerator if the cottage cheese has set properly. Pour the chocolate mixture over the cottage cheese in the mold, ensuring it is well distributed.
  6. Let it cool again in the refrigerator for 2 to 3 hours until the chocolate layer is well set.
  7. Carefully unmold and sprinkle chocolate shavings on top. Note: If a ring mold is not available, any mold or even individual molds can be used.
Recommendations & Tricks
  • If you don't have a ring mold, use a 20 cm diameter springform pan. Lightly grease it with butter and cover the base with baking paper to facilitate unmolding.
  • To achieve a smoother and more homogeneous texture in the cake, make sure to beat the ricotta cheese until there are no lumps before incorporating it into the mixture.
  • When melting couverture chocolate, do so in a double boiler, stirring constantly, to prevent the chocolate from burning or becoming lumpy.
  • Refrigerate the cake for at least 4 hours, or preferably overnight, to ensure it stabilizes properly before unmolding and serving.
Original recipe
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    Cold Chocolate and Ricotta Cake (It's a Cold Cake) | The Catalan Table