|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.