-
Ingredients -
1/2 cup (1 1/2
oz / 45g) Plus 2 tablespoons graham cracker crumbs
2 tablespoons plus 3/4 cup (6 oz/185 g) sugar
2 tablespoons margarine, melted
2 cups (1 LB/500 g) non-fat ricotta cheese
8 oz (250 g) non-fat cream cheese
1 egg
1 1/2 teaspoons vanilla extract (essence)
1/3 cup (1oz / 30 g) unsweetend Dutch-process
cocoa
3 tablespoons all-purpose flour
1 1/2 oz (45 g) semisweet (plain) chocolate,
melted and cooled
1/2 cup (4 oz / 125 g) non-fat vanilla yogurt
3 tablespoons non-fat dairy sour cream
1/4 oz (7 g) semisweet (plain) chocolate,
grated
- Instructions -
Preheat an oven to 300.F (150.C). Coat the bottom and sides of
a 9-inch (23-cm) spring foam pan with non stick cooking spray.
-
To Make the crust, in a medium bowl, combine the graham cracker
crumbs, 2 tablespoons sugar and margarine and stir to mix well.
Lightly press the mixture into the bottom of the prepared pan.
-
To make the filling, in a food processor with the metal blade
or in a blender, combine the ricotta, cream cheese and
3/4 cup (6 oz / 185 g) sugar and process until smooth.
Add the egg and the vanilla and process until blended. Gradually
add the cocoa, flour and melted chocolate and process until smooth.
-
Pour the filling into the crust and bake until the center is set
about 1 hour. Turn off the over, prop open the over door and leave
the cake in to cool for 15 minutes. Remove the cake from the oven
and cool completely in the pan, about 1 hour.
-
To make icing, in a small bowl, combine the yogurt and sour cream
and stir to mix well
-
To Serve, released from the pan, top with a thing layer of the
icing and grated chocolate, slice into 8 wedges and divide among
the individual dessert plates. Store covered in the refrigerator
for up to 4 days.
