2 pkg. lady fingers
3 lb. ricotta
1/2 c. creme de cocoa
1 c. confectioners' sugar
1 sm. bag chocolate chips
1 sm. pkg. slivered almonds

Split lady fingers and line them up around the sides of a spring pan. Also line the bottom of pan with lady fingers Mix all ingredients and pour half of batter into the pan. Add another layer of lady fingers and pour remaining batter into the pan. Top the cake with slivered almonds and refrigerate. Make one day before serving.