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|Pound cake||1 Pound (9 X 5 Inch)|
|Ricotta cheese||2 Cup (32 tbs)|
|Semi sweet chocolate squares||4 Ounce (4 Squares Of 1 Ounce Each)|
|Orange liqueur||1 Ounce|
|Raspberry jam||1 1⁄2 Cup (24 tbs)|
|Chocolate frosting/Whipped cream||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 7279 Calories from Fat 2666
% Daily Value*
Total Fat 305 g468.8%
Saturated Fat 142.1 g710.4%
Trans Fat 0 g
Cholesterol 795.2 mg265.1%
Sodium 3359.5 mg140%
Total Carbohydrates 1088 g362.8%
Dietary Fiber 18.3 g73%
Sugars 903.8 g
Protein 100 g200.6%
Vitamin A 65.7% Vitamin C
Calcium 143.6% Iron 174.6%
*Based on a 2000 Calorie diet
Chill for 1 hour Trim edges and uneven places so that cake is level on all sides and top.
Slice cake horizontally into 1/2-inch slices and place base layer of cake on serving platter .
Force cheese through a sieve into a bowl.
Beat until smooth.
Chop chocolate into fine bits in blender or food processor.
Mix chocolate bits with liqueur and jam.
Spread base layer with a portion of the ricotta cheese and spread cheese with part of raspberry-chocolate-liqueur mixture.
Repeat using all cake, cheese and raspberry mixture, ending with a top layer of plain pound cake.
Press the filled cake gently.
Use a spatula to even up sides.
Cover with plastic wrap and leave cake in refrigerator overnight.
Before serving, frost cake with a favorite chocolate frosting or whipped cream.
Garnish cake with whole almonds if desired.