Everyday Food - Chocolate Icebox Pie

Name: Everyday Food - Chocolate Icebox Pie Recipe
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Nonstick cooking spray; 14 ounces semisweet chocolate (do not use chips); 2 containers (15 ounces each) part-skim ricotta cheese room temperature; 3/4 cup heavy cream; 1 package (9 ounces) chocolate wafers (about 44 cookies); Directions; 1. Prepare pan: Remove sides from a 9-inch round springform pan (see note below). Place a sheet of waxed paper over bottom leaving an overhang; lock sides onto bottom firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.; 2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over not in a pan of simmering water. Cook stirring occasionally until chocolate has melted 8 to 10 minutes.; 3. In a food processor blend ricotta until very smooth about 1 minute scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl beat cream until stiff peaks form. With a rubber spatula gently fold 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 cookies; top with remaining chocolate-ricotta mixture and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.; 5. Before serving release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper pull cake onto a platter; with a metal spatula lift cake and remove waxed paper. Using a vegetable peeler shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water cut cake into 10 slices (wipe off knife and dip in hot water after each slice).

Minutes to Prepare: 30

Number of Servings: 10

Ingredients

Nonstick cooking spray14 ounces semisweet chocolate (do not use chips)2 containers (15 ounces each) part-skim ricotta cheese, room temperature3/4 cup heavy cream1 package (9 ounces) chocolate wafers (about 44 cookies)Directions1. Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.2. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.3. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold 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 cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.5. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

Directions

Number of Servings: 10

Recipe submitted by SparkPeople user GRRLGODEZ.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 430.9
Total Fat: 23.1 g
Cholesterol: 36.3 mg
Sodium: 258.4 mg
Total Carbs: 47.4 g
Dietary Fiber: 3.7 g
Protein: 7.0 g

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