6 lg. eggs, separated
Sugar
3/4 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
Vanilla extract
2 lg. oranges
2 tbsp. orange-flavor liqueur (optional)
1 (32 oz.) container ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
Confectioners' sugar
Semi-sweet chocolate mini pieces
3 tbsp. butter, softened
3 tbsp. milk
2 c. heavy or whipping cream

Early in the day or day ahead:

In large bowl, mixer on high, beat egg whites until soft peaks form. Beat at high speed, sprinkle 1/2 cup sugar, 2 tablespoons at a time, beating well after each until sugar dissolves and whites stand in stiff peaks.

Preheat oven to 375 degrees. In small bowl, mixer on low, beat yolks, flour, baking powder, salt, 1/2 cup sugar, 1 teaspoon vanilla extract, and 2 tablespoons water.

Fold 1/3 egg-white mixture into yolk mixture, then fold yolk mixture into remaining whites. Spoon batter into ungreased 10 x 3 inch springform pan. Bake 30 to 35 minutes until cake is golden and top springs back when lightly touched. Invert cake in pan on wire rack; cool completely.

Grate orange peel to measure 1/3 cup juice. (If not using liqueur, increase orange juice to 1/2 cup.) Add liqueur to juice; set aside.

In large bowl, mixer at low speed, beat ricotta, cream cheese, grated peel, 1 cup confectioners' sugar, and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semi-sweet chocolate mini pieces.

With metal spatula, gently loosen cake and remove from pan. With serrated knife, cut cake horizontally into 2 layers. Brush orange-juice mixture evenly over cut side of both layers.

Place 1 layer, cut-side up, on plate. Spoon ricotta-cheese mix on center of cake layer. Spread some filling out to edge, leaving center rounded to achieve a dome effect. Cut a wedge out of remaining cake layer; arrange wedge and rest of cake layer of filling. (Cutting wedge allows cake layer to bend without cracking, to fit over dome shape.)

In small bowl, mixer at medium, beat butter, milk, 1 3/4 cups confectioners' sugar, and 3/4 teaspoon vanilla until smooth, add more milk if necessary until frosting has easy spreading consistency. In large bowl, mixer at medium, beat heavy whipping cream until soft peaks form; fold confectioners' sugar mixture into cream. Spread over top and sides.

Sprinkle semi-sweet pieces on top of frosting. Refrigerate cake until filling is firm for easier cutting, about 3 hours. Makes 16 serving. About 490 wonderful calories per serving.