• 2 cups Ricotta Cheese
  • 1/4 cup sugar
  • 3 Tbsp. orange-flavored liqueur
  • 1/3 cup finely chopped candied fruit
  • 1/4 cup chopped almonds
  • 1-1/4 cups mini semisweet chips, divided
  • 1 prepared pound cake
  • 1 tsp. instant coffee, dissolved in 1/4 cup boiling water
  • 6 Tbsp. sweet butter, cut into 8 pieces, chilled
  1. In bowl, combine ricotta cheese, sugar and liqueur, beat until light and fluffy.
  2. Fold in candied fruit, 1/4 cup chopped almonds and 1/4 cup chocolate chips. Set aside.
  3. Cut pound cake in half horizontally using sharp serrated knife. Cut each half horizontally in half again.
  4. Place top layer of pound cake, top side down, on serving platter.
  5. Spread one third ricotta cheese mixture evenly over cake.
  6. Repeat procedure twice, using two cake layers and remaining ricotta mixture, stack layers. Top with remaining cake layer, press slightly to compact layers.
  7. Cover with plastic wrap, chill 2 hours.
  8. Meanwhile, combine remaining 1 cup chocolate and coffee in top of double boiler over hot water.
  9. Stir constantly until chocolate is melted. Add butter pieces, one at a time, stirring, until all butter is added and melted.
  10. Remove from heat and chill. Spread top and sides of cake.


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