Chocolate Icebox Cake
Serves 8|
Total Time:
Directions
- In a food processor, puree 2 15-ounce containers ricotta with 12 ounces melted and cooled semisweet chocolate until very smooth.
- 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).
- 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.
Nutritional Information
- Per Serving
- Calories 467
- Fat 28g
- Sat Fat 17g
- Cholesterol 55mg
- Sodium 182mg
- Protein 16g
- Carbohydrate 42g
- Sugar 29g
- Fiber 1g
- Iron 2mg
- Calcium 225mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Prepare the icebox cake and refrigerate, covered, for up to 3 days.
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