Chocolate Icebox Cake

Chocolate Icebox Cake
Christopher Baker
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cooking
735
minutes
Serves 8

Directions

  1. In a food processor, puree 2 15-ounce containers ricotta with 12 ounces melted and cooled semisweet chocolate until very smooth.
  2. Line an 8½-by-4½-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 9-ounce package of chocolate wafer cookies in the prepared pan (3 layers of the ricotta mixture and 2 layers of the cookies, beginning and ending with the ricotta mixture).
  3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with ¼ cup shaved semisweet chocolate.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 467
  • Fat 28 g
  • Sat Fat 17 g
  • Cholesterol 55 mg
  • Sodium 182 mg
  • Protein 16 g
  • Carbohydrate 42 g
  • Sugar 29 g
  • Fiber 1 g
  • Iron 2 mg
  • Calcium 225 mg
What does this mean? See Nutrition 101.

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