Peggy Glass's Chocolate Lasagna Serving Size : 10 Categories : Chocolate Desserts Fruits
Pasta--- 1 3/4 cups Flour -- or *NOTE 2 Tbsp Unsweetened Cocoa Powder 1 pinch Salt 2 extralarge Eggs 2 tsp Vegetable oil ---Filling--- 4 cups Whole Milk Ricotta Cheese 2 cups Heavy Cream 6 Tbsp Sugar 1 Tbsp Grated Orange Rind 2 Tbsp Grand Marnier 1 pinch Salt ---Other--- 12 oz Bittersweet Chocolate -- chopped Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap well with plastic wrap and let it rest for half an hour. Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the chocolate returns to a boil. Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain. Combine all filling ingredients and mix until smooth. To assemble: Preheat oven to 425 degrees with the rack in the upper third of the oven. Generously butter an 8- x 11- x 2-inch pan. Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer. Bake for 20-25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm. *or 1 cup flour plus 3/4 cup semolina or pasta flour. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
