Recipe information
Total Time
1 3/4 hr (includes freezing)
Yield
Makes 6 servings
Ingredients
3
/4 cup whole-milk ricotta
1
/4 cup cream cheese, softened
6
tablespoons confectioners sugar
1
teaspoon grated orange zest
1
/8 teaspoon pure vanilla extract
1
/8 teaspoon cinnamon
1
/8 teaspoon orange-flower water (optional)
1
/4 cup coarsely grated bittersweet chocolate
12
(1/4-inch-thick) slices thawed frozen pound cake
1
tablespoon unsalted butter, divided
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Preparation
Step 1
Stir together all ingredients except chocolate, pound cake, and butter until smooth, then stir in chocolate and chill 30 minutes.
Step 2
Sandwich filling (2 heaping tablespoons each) between slices of cake to form 6 sandwiches. Smooth sides if necessary. Freeze on a parchment-lined baking sheet, covered, until very firm, at least 1 hour.
Step 3
Melt 1/2 tablespoon butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once and adding remaining 1/2 tablespoon butter, until golden, about 5 minutes total.