Wednesday, September 22, 2010

Chocolate Icebox Cake

This recipe was found in the August 2010 Real Simple Magazine:

2 - 15 oz containers Ricotta Cheese
12 ox. semisweet chocolate, melted and cooled
9 oz package chocolate wafer cookies

Line an 8-1/2 x 4-1/2 loaf pan with parchment paper, leaving an overhang on 2 sides.

In food processor, puree Ricotta with melted chocolate until very smooth.

Layer the Ricotta mixture and half the cookies in the pan (3 layers of the Ricotta mixture and 2 layers of the cookies, beginning and ending with the Ricotta mixture). Refrigerate for at least 12 hours and up to 2 days.

To serve, remove from pan, slice, and sprinkle with shaved semisweet chocolate if desired.

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