This has a scant three ingredients, and it takes ten minutes to put together!
You do have to pull out the food processor for it, though...sorry.
For the chocolate lover in all of us,
CHOCOLATE LAYER TORTE
It's really called Chocolate Icebox Cake, but that sounds so plebeian.
2 15 Ounce containers of Ricotta Cheese
12 ounces of melted semi-sweet chocolate morsels (cooled enough to touch)
1 nine ounce pack of chocolate wafers (these can be found in the ice cream aisle...just saving you the twenty minutes it took my husband to find them)
Line a standard loaf pan with parchment paper, leaving an overhang on two sides. Layer the ricotta mixture and half of the chocolate wafer cookies in the prepared pan (three layers of the ricotta mixture and two layers of the cookies, beginning and ending with the ricotta).
Refrigerate for at least 12 hours and up to two days.
To serve, remove from the pan, slice and sprinkle with shaved semi-sweet chocolate. If you are feeling uppity, add some real whipped cream (more rich, more better!).
For those of you who are wary of the ricotta, don't be; it's great to use in desserts.
I'm thinking about changing this one a bit and using white chocolate instead of semi-sweet and raspberry preserves as the middle part. It would be lovely for the holidays, garnishing with fresh raspberries, raspberry glaze, and sprigs of mint. Just a thought. If you try it, let me know how it turns out! If I try it, I'll not only post my findings, but also a picture.
This recipe came from Real Simple Magazine. August, 2010.
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