Everyday Food - Chocolate Icebox Pie

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Everyday Food - Chocolate Icebox Pie calories by ingredient



Number of Servings: 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).

Directions



Number of Servings: 10

Recipe submitted by SparkPeople user GRRLGODEZ.