Peggy Glass's Chocolate Lasagna

Description
Contributed by World Recipes Y-Group
 * Serving Size : 10

Pasta

 * 1¾ cups flour, or 1 cup flour + ¾ cup semolina or pasta flour.
 * 2 tbsp unsweetened cocoa powder
 * 1 pinch salt
 * 2 extra large eggs
 * 2 tsp vegetable oil

Filling

 * 4 cups whole milk ricotta cheese
 * 2 cups heavy cream
 * 6 tbsp sugar
 * 1 tbsp grated orange rind
 * 2 tbsp Grand Marnier
 * 1 pinch salt

Other

 * 12 oz bittersweet chocolate -- chopped

Directions

 * 1) Combine the flour, cocoa, and salt in a bowl and make a well in the center.
 * 2) Add the eggs and oil in the center of the well and mix with a fork to form the dough.
 * 3) Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
 * 4) Wrap well with plastic wrap and let it rest for half an hour.
 * 5) Roll the pasta out by hand or with a machine and cut into eight 4½ x 11-inch strips.
 * 6) Cook two strips at a time in boiling salted water.
 * 7) Cook just 20 seconds after the chocolate returns to a boil.
 * 8) Plunge the noodles into cold water to stop the cooking.
 * 9) When cooled, place on towels in a single layer to drain.
 * 10) Combine all filling ingredients and mix until smooth.
 * 11) To assemble: preheat oven to 425 °F with the rack in the upper third of the oven.
 * 12) Generously butter an 8- x 11- x 2-inch pan.
 * 13) Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
 * 14) Bake for 20-25 minutes until the top is lightly colored.
 * 15) Let the lasagna stand for 10 minutes to solidify, then serve warm.