Ingredients

• 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

Description

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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