Saturday, August 7, 2010
Serves 8 Total Time: 12hr 15m
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.
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
Now this is way more than I need and I don't want it hanging around tempting me anyone wanna have Cake Night with me Friday? What are your favorite calorie splurges? Have any great cake recipies?