Fresh Ricotta No-Bake Cake

• 1/2 pound fresh ricotta
• 1/2 pound soft butter
• 1 cup superfine sugar
• 1 tablespoon cacao powder
• 2 teaspoons pure orange extract
• Zest of 1 orange
• 1/2 cup Candied orange peel
• 3 packages graham crackers
• 1 cup cold milk
• 1 1/2 cups Chocolate glaze (Ganache)

1. 1.tn a mixing bowl beat with a mixer butter and sugar, add ricotta and continue beating until very smooth and fluffy.rn2.tvenly divide the ricotta mixture in two portionsrn3.to one portion add orange zest and candied orange peel (diced small)rn4.to the second portion add cacao powder,1 teaspoon of orange extract, and steer the mixture until homogenized.
2. 5.tover a large cutting board with parchment paper.rn6.tip each graham cracker in cold milk and lay them out in a layer of 3 in width by 6 in length. rn7.tpread evenly the first mixture (with orange zest and candied orange peel).rn8.tover with another layer of graham crackers diped in milk.rn9.tpread evenly the second mixture (with cacao powder and orange extract).
3. 10.tse the parchment paper to gather two longer sides of the cake not touching the middle. It should look like a triangle house roof.rn11.tTransfer the cutting board with the cake to the refrigerator,cover with the same parchment paper. Keep for a few hours until it hardened.
4. Chocolate Ganache:rnrn1.tring to a simmer 1/2 cup of Heavy cream.rn2.tour over 8 ounces of bittersweet chocolate (chopped) and 1 teaspoon of Instant coffee, mix until smooth and shiny.rn3.tteer in 2 tablespoons of butter and 1 tablespoon of orange liqueur or 1 teaspoon pure orange extract.rn12.take the Chocolate Ganache and completely cover the cake. Keep the cake in the refrigerator until ready to serve. Don't cover, decorate with Candied orange peel.

ricotta, butter, sugar, cacao powder, orange, orange, graham crackers, cold milk, chocolate glaze

Taken from food52.com/recipes/10406-fresh-ricotta-no-bake-cake (may not work)