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Peggy Glass's Chocolate Lasagna
* Exported from MasterCook *
Peggy Glass's Chocolate Lasagna
Recipe By : Growing Up on the Chocolate Diet
Serving Size : 10 Preparation Time :0:00
Categories : Chocolate Desserts
Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Pasta---
1 3/4 cups Flour -- or *NOTE
2 Tbsp Unsweetened Cocoa Powder
1 pinch Salt
2 xtralarge 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 teh 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
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