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Filling:
4 cups
Whole Milk Ricotta Cheese
2 cups
heavy cream
6 tablespoons
sugar
1 tablespoons
orange zest
2 tablespoons
Grand Marnier
a pinch
of salt
12 ounces 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 the 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
in plastic wrap and let 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 water 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 425F with the rack in the upper third
of the oven. Generously
butter an 8"x11"x2" 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.
