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  Pound cake 1 Pound (9 X 5 Inch)
  Ricotta cheese 2 Cup (32 tbs)
  Semi sweet chocolate squares 4 Ounce (4 Squares Of 1 Ounce Each)
  Orange liqueur 1 Ounce
  Raspberry jam 1 1⁄2 Cup (24 tbs)
  Chocolate frosting/Whipped cream 2 Cup (32 tbs)

Bake or buy a pound cake.
Chill for 1 hour Trim edges and uneven places so that cake is level on all sides and top.
Slice cake horizontally into 1/2-inch slices and place base layer of cake on serving platter .
Force cheese through a sieve into a bowl.
Beat until smooth.
Chop chocolate into fine bits in blender or food processor.
Mix chocolate bits with liqueur and jam.
Spread base layer with a portion of the ricotta cheese and spread cheese with part of raspberry-chocolate-liqueur mixture.
Repeat using all cake, cheese and raspberry mixture, ending with a top layer of plain pound cake.
Press the filled cake gently.
Use a spatula to even up sides.
Cover with plastic wrap and leave cake in refrigerator overnight.
Before serving, frost cake with a favorite chocolate frosting or whipped cream.
Garnish cake with whole almonds if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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