1 (10 3/4 oz.) loaf frozen pound cake
4 squares (4 oz.) semi-sweet chocolate
1 (15 oz.) container ricotta cheese
1/2 c. sugar
1 1/2 tsp. vanilla
6 tbsp. Amaretto, orange liqueur or Creme de cacao
1 c. sifted powdered sugar
2 tbsp. unsweetened cocoa powder
1 tbsp. butter, melted
2 tbsp. chopped walnuts or pecans

Let pound cake stand at room temperature while you prepare filling. Finely chop chocolate. Combine chocolate, cheese, sugar and vanilla. Slice pound cake horizontally in 3 equal layers. Drizzle 2 tablespoons of the liqueur over one side of each cake layer. Divide cheese mixture in half; spread evenly on the liqueur soaked side of bottom two layers. Stack top with remaining layer, cut side down. Mix powdered sugar and cocoa. Stir in butter and enough boiling water to make of glazing consistency; spoon over torte. Sprinkle with nuts. Chill in freezer 20 minutes. Serves 8.