Ingredients
- 1 tablespoon butter
- 5 oz ricotta
- 3 large eggs beaten
- 1½ cups sugar
- 2⅓ cups heavy cream
- 2⅓ cups whole milk
- 2 ounces bittersweet chocolate cut into pieces
- 1 tablespoon plus 1 teaspoon cocoa powder
- ½ cup crème de cacao liqueur
- 2 teaspoons vanilla extract
- ⅛ teaspoon cinnamon
- 2 - 12 oz Chocolate Fettuccine - Purchase Here
- ⅔ cup shortbread or cinnamon cookie crumbs optional
Instructions
- Preheat the oven to 350 degrees. Butter a 13x9 baking pan.
- In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, crème 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
Notes
Get the Recipe Here!
