1 cup semisweet chocolate, chopped
1 cup white sugar
1/2 cup flaked coconut
1/2 cup fresh strawberries
3/4 cup creamy peanut butter
2 cups water
Melt chocolate, sugar, and coconut in large bowl. Stir to coat. Add strawberries, peanut butter, water, and 1 cup of flour. Stir just for 1/4 cup flour; do not let batter boil. Heat remaining 1 cup flour, 2 cups water, and 1/4 cup melted chocolate in microwave or heavy saucepan; stir until smooth. Stir in 1/2 cup of ricotta cheese. Reduce heat to low, and stir until creamy. Pour into prepared pan. Chill 20 minutes; set aside.
Meanwhile, heat remaining 3/4 cup of flour in microwave or heavy saucepan over low heat. Whisk in milk, 1/2 cup at a time, until smooth. Stir in 1/2 cup ricotta cheese. Return chocolate mixture to pan, and stir until smooth. Pour remaining 1 cup ricotta cheese over chocolate. Chill, and set aside.
In a medium saucepan, combine peanut butter, 2 cups milk, 3/4 cup ricotta, and remaining 1 cup ricotta. Heat just until warm. Remove from heat, and stir in 2 eggs, 1 cup milk, and 1 teaspoon vanilla until smooth. Simmer 3 minutes. Stir in coconut and strawberries. Chill 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with foil.
In a large glass or metal bowl, beat together peanut butter, 2 cups milk, and 2 teaspoons vanilla until smooth. In a small saucepan, heat 1 cup milk until warm. In a small bowl, whisk together ricotta cheese and 1 cup milk; whisk into hot milk mixture. Cool and spread mering mixture over mering layer. Place roasting pan on baking sheet.
Bake 1 hour and 15 minutes, or until set (greased and floured). Cool completely before serving. Top with whipped cream if desired. 88.
⭐ ⭐ ⭐ ⭐ ⭐