Chocolate Icebox Cake

By Jahel

Simple to prepare, this Chocolate Icebox Cake is a sure to please. The hardest thing about this recipe is waiting for it to set in refrigerator.

Ingredients

• 2 (15-ounce) containers ricotta
• 12 ounces semisweet chocolate, melted and cooled
• 9 ounces chocolate wafer cookies

Preparation

Step 1

In food processor, purée ricotta and chocolate until very smooth.

Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.

Layer the ricotta mixture and half of a 9 ounce package of the cookies in the 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 1/4 cup shaved semi-sweet chocolate.