1 (8 or 9x3 inch) sponge cake
2 c. Ricotta cheese
1 (3 oz.) pkg. cream cheese
3 tbsp. sugar
8 sq. semi-sweet chocolate
1/2 c. mixed candied fruits, chopped
1/2 c. pineapple juice
1/2 c. rum
1/2 c. butter
2 tsp. instant espresso coffee
1/2 c. hot water
3 c. confectioners sugar

Split cake into 4 thin layers. Beat Ricotta, cream cheese and sugar until smooth. Finely chop 2 squares of chocolate; stir into cheese along with the candied fruits. Combine pineapple juice and rum in a cup.

Drizzle each of 3 layers with 1/4 cup of the rum syrup. Spread each with 1/3 of the cheese filling. Assemble cake with plain layer on top. Brush top and side with rum syrup.

Melt 6 squares of chocolate with butter. Dissolve coffee in water; add to chocolate. Stir in confectioners sugar until smooth. Chill until thick enough to spread. Frost top and sides of cake; garnish with candied fruits and nuts.