- 10
- 30 mins
- 30 mins
Ingredients
- 14 ounces semisweet chocolate (do not use chips)
- 2 containers (15 ounces each) part- skim ricotta cheese, room temperature.
- 3/4 cup heavy cream (I substituted 1 container of cool whip)
- 1 pkg. ckocolate wafers (about 44 cookies)
Preparation
Step 1
1. Prepare pan; Remove sides from a 9 inch round springform pan. Place a sheet of waxed paper over bottom, leaving an overhang; lock onto bottom, firmly secure paper. Spray inside of pan with cooking spray; line sides with a strip of wax paper 28 inches long and 4 inches wide.
2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Microwave till melted.
3. In a food processor, blend ricotta until smooth, about 1 min. Add warm chocolate; blend until smooth. Gently fold in whipped cream in chocolate-ricotta mixture.
4. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate ricotta mixture on top of cookies; smooth top. Cover with remaining chocolate- ricotta mixture and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.