| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
|
(9×5-inch) pound cake |
| 2 |
c |
Ricotta cheese |
| 4 |
|
(1-oz) squares semi-sweet chocolate |
| 1 |
oz |
Orange liqueur |
| 1 1/2 |
c |
Raspberry jam |
| 2 |
c |
Chocolate frosting or whipped cream |
|
|
Toasted whole almonds; optional |
INSTRUCTIONS
Bake or buy a pound cake. Chill for one 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 on serving platter. Force cheese through a sieve
into a bowl and beat smooth. Chop chocolate into fine bits in a blender.
Mix chocolate bits with liqueur and jam. Spread the base layer of cake with
a portion of the cheese; then spread cheese with a portion of jam mixture.
Repeat these layers until all mixtures are used up ending top layer with
plain cake. Press the filled cake down gently. Use a spatula to even all
sides. Cover with plastic wrap and refrigerate for 24 hours. Before
serving, frost cake with a favorite chocolate frosting or whipped cream.
Garnish with almonds if desired.
REFRIGERATE 24 HOURS
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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