1 fresh or thawed pound cake
4 (1 oz. each) sq. semi-sweet chocolate
1 (15 oz.) container ricotta cheese
1/2 c. sugar
1 1/2 tsp. vanilla
6 tbsp. Amaretto Liqueur
1 c. powdered sugar
2 tbsp. unsweetened cocoa powder
1 tbsp. butter, melted
2-3 tbsp. hot water
2 tbsp. or more chopped walnuts

Finely chop chocolate square then combine in a bowl with ricotta cheese, sugar, and vanilla. Slice pound cake horizontally into 3 equal layers. Drizzle 2 tablespoons of Amaretto over one side of each layer of cake. Divide cheese filling in half. Spread half cheese filling evenly on the Amaretto soaked side of 2 cake layers. Stack these 2 cake layers on top of one another - filling side up. Top with remaining layer. Stir together powdered sugar and cocoa. Add melted butter and enough hot water to make a glaze. Spoon on top of torte, letting excess drip down sides. Sprinkle with walnuts. Chill in freezer until serving time. Serves 8.