Chocolate Icebox Cake

1. 1

   1. In a food processor, puree ricotta with melted and cooled semisweet chocolate until very smooth.

2. 2

   2. Line an 81/2-by-41/2-inch loaf pan with parchment paper, leaving an overhang on 2 sides. Layer the ricotta mixture and half of a 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. 3

   3. Refrigerate for at least 12 hours and up to 2 days. To serve, remove from pan, slice, and sprinkle with 1/4 cup shaved semisweet chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.