1 (9"x5") pound cake
2 c. ricotta cheese
4 (1 oz.) squares semi-sweet chocolate
1 oz. orange liqueur (or rum)
1 1/2 c. raspberry jam
2 c. chocolate frosting or whipped cream
Toasted whole almonds

Chill cake for one hour, trim edges so cake is even. Slice cake horizontally twice, put bottom layer on serving platter. Force cheese through sieve and whip until smooth. Grate chocolate and mix with jam and liqueur. Spread cheese on bottom layer then spread jam mixture. Press cake gently. May cover with plastic and refrigerate 24 hours. Frost with Chocolate Frosting or whipped cream.

CHOCOLATE BUTTERCREAM FROSTING:

2 c. confectioners' sugar, sifted
1 c. butter, softened
1 egg yolk
1/2 oz. semi-sweet chocolate
2 tbsp. instant coffee
1 tbsp. boiling water
1 tbsp. cocoa

Beat sugar with butter and egg yolk until smooth. Melt chocolate with coffee, boiling water and cocoa, over low heat. Add chocolate mix to sugar mix. Chill, covered 20 minutes.