Chocolate Fettuccine Pudding

• 1 tablespoon butter
• 5 ounces ricotta
• 3 large eggs, beaten
• 1 1/2 cups sugar
• 2 13 cups heavy cream
• 2 13 cups whole milk
• 2 ounces bittersweet chocolate, cut into pieces
• 1 tablespoon plus 1 teaspoon cocoa powder
• 1/2 cup creme de cacao liqueur
• 2 teaspoons vanilla extract
• 18 teaspoon cinnamon
• 1 1/2 pounds fresh chocolate fettuccine (see note)
• 23 cup shortbread or cinnamon cookie crumbs (optional)

1. Preheat the oven to 350 degrees.
2. Butter a 13-by-9-by-2 1/2 -inch baking pan.
3. In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, creme de cacao, vanilla and cinnamon until combined.
4. Bring a large pot of salted water to a boil.
5. Cook the fettuccine until al dente, 2 to 3 minutes.
6. Drain well and toss to combine with the mixture in the bowl.
7. Pour into the greased baking pan.
8. Top with cookie crumbs, if desired.
9. Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean.
10. Cut into squares and serve warm.

butter, ricotta, eggs, sugar, heavy cream, milk, bittersweet chocolate, cocoa powder, creme de cacao liqueur, vanilla, cinnamon, chocolate fettuccine, shortbread

Taken from cooking.nytimes.com/recipes/8939 (may not work)