Chocolate Icebox Cake | Pika Chakula

Chocolate Icebox Cake

2013-01-24

Method:

  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.

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Recipe Comments

  1. posted by forahobby on Mar 18, 2013

    I’m having some friends over for dinner and havn’t cooked for them before. I’ve cooked for family before and I feel I’m fairly competent at cooking but being on weight watchers- I’ve been living off ready meals for a while. Does anyone have any easy but tasty recipes to try? And not too expensive.

  2. posted by kevindiking67verizonnet on Mar 21, 2013

    Howdy. I’d like a recipe for brownies using only bittersweet or semisweet chocolate–no cocoa or unsweetened chocolate. Such a recipe would make my life easier. And please, do not provide recipes you haven’t tried yourself. I just made a trashcan-worthy pan of brownies from a new recipe tonight. Thank you for all your help!

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