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Categories:
butter Ricotta eggs sugar heavy cream milk bittersweet chocolate cocoa powder creme de cacao liqueur vanilla cinnamon chocolate fettuccine shortbread
Viewed: 103 - Published at: 3 years agoIngredients
- 1 tablespoon butter
- 5 ounces ricotta
- 3 large eggs, beaten
- 1 1/2 cups sugar
- 2 13 cups heavy cream
- 2 13 cups whole milk
- 2 ounces bittersweet chocolate, cut into pieces
- 1 tablespoon plus 1 teaspoon cocoa powder
- 1/2 cup creme de cacao liqueur
- 2 teaspoons vanilla extract
- 18 teaspoon cinnamon
- 1 1/2 pounds fresh chocolate fettuccine (see note)
- 23 cup shortbread or cinnamon cookie crumbs (optional)
Method
- Preheat the oven to 350 degrees.
- Butter a 13-by-9-by-2 1/2 -inch baking pan.
- In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, creme de cacao, vanilla and cinnamon until combined.
- Bring a large pot of salted water to a boil.
- Cook the fettuccine until al dente, 2 to 3 minutes.
- Drain well and toss to combine with the mixture in the bowl.
- Pour into the greased baking pan.
- Top with cookie crumbs, if desired.
- Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean.
- Cut into squares and serve warm.
