18 square ready made cookies of your choice
10 oz Belgium semisweet chocolate melted
24 oz Ricotta cheese
1 cup sugar
1/3 cup Kahlua liqueur
Preparation time: 15 min
Place Pyrex bowl with Belgium chocolate over the pan with boiling water (Make sure that Pyrex bowl properly fits the pan). Keep boiling on moderate heat until chocolate completely melted.
Lay down foil 14x24 inch. Spread evenly melted chocolate on top. Place cookies in three rows (3x6). Keep 1/2 inch distance between cookies.
In the Pyrex bowl with melted chocolate leftovers mix well Ricotta cheese, sugar and Kahlua liqueur with hand mixer.
Place Ricotta mixture on the central cookie row and raise side cookie rows to the top, to make a triangle. Secure log with foil and place into refrigerator for 1 hour. Remove foil and place on serving plate.
Slice with sharp knife and serve.