Chocolate Icebox Cake

By Hklbrries

Ingredients

• 2 (15 ounce) containers ricotta cheese
• 12 ounces semisweet chocolate, melted and cooled
• 1 (9 ounce) package chocolate wafer cookies
• 1/4 cup semisweet chocolate, shaved

Details

Servings 8

Preparation

Step 1

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.