Chocolate Lasagna

For Pasta

1 3/4 cups flour
2 tablespoons cocoa
1 pinch salt
2 eggs
2 teaspoons vegetable oil

For Filling

4 cups whole milk ricotta cheese
2 cups heavy cream
6 tablespoons sugar
1 tablespoon orange zest
2 tablespoons Grand Marnier
1 pinch salt
12 ounces bittersweet chocolate, chopped

Preheat oven to 425 degrees with the rack in the upper third of the oven.
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 a thick 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 (except chocolate) and mix until
smooth. To assemble: generously butter an 8 x 11 x 2 inch 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.


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