Chocolate Icebox Cake

chocolate-icebox-cake
Photo by Christopher Baker
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 467 calories
    • 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

Ingredients

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.