Chocolate Icebox Cake

Photo by Christopher Baker

Save

Rating

★ ★ ★ ★ ★

Serves 8
Total Time 12 hrs 15 min
Nutritional Information
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
August 2010

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.

Ingredients

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.