Choc-ricotta creme & raspberry crepe cake


  • 300ml ctn pouring cream
  • 100g pkt 70% cocoa dark chocolate, coarsely chopped
  • 400g fresh ricotta
  • 155g (3/4 cup) caster sugar
  • 2 x 400g pkts (16) frozen gluten-free crepes, thawed
  • 2 x 125g punnets raspberries
  • 2 tsp drinking chocolate


Choc-ricotta Creme & Raspberry Crepe Cake Recipe - Place The Cream And Dark Chocolate In A Heatproof Bowl Over A Small Saucepan Of Simmering Water (make Sure The Bowl Doesn't Touch The Water). Stir For 5 Minutes Or Until...

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