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: Spray oil all over the pan and place butter sheet all sides of panRemove sides in 9-inch round springform pan
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.
3.Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.
4.In a food processor, blend ricotta until very smooth, about 1 minute ,Add warm chocolate; blend until smooth
5.In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.
6.Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan.
7.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.
8.Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.
Before serving, release sides of pan and remove butter paper from sides.
Using bottom piece of butter paper, pull cake onto a platter; with a metal spatula, lift cake and remove butter 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).
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