Peggy glass's chocolate lasagna

10 servings

Ingredients

Quantity Ingredient
1¾ cup Flour; or *NOTE
2 tablespoons Unsweetened Cocoa Powder
1 Pinches Salt
2 Xtralarge Eggs
2 teaspoons Vegetable oil
4 cups Whole Milk Ricotta Cheese
2 cups Heavy Cream
6 tablespoons Sugar
1 tablespoon Grated Orange Rind
2 tablespoons Grand Marnier
1 Pinches Salt
12 ounces Bittersweet Chocolate; chopped

Directions

PASTA

FILLING

OTHER

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 4½ 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 ¾ cup semolina or pasta flour Recipe by: Growing Up on the Chocolate Diet Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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