Cassata

cakes

1 pound cake, loaf; 9x5
2 cup ricotta cheese
4 oz chocolate, semi-sweet
1 oz orange liqueur
1 1/2 cup raspberry jam
2 cup chocolate frosting; or
2 cup whipped cream
1 toasted whole almonds (opt)

Chill pound cake for 1 hour. Trim edges and uneven pieces so cake is level on all sides and top. Slice cake horizontally into 1/2" slices and place on serving platter. Force cheese through a sieve into a bowl and beat until smooth. Chop chocolate into fine bits in a blender. Mix chocolate bits with liqueur and jam. Spread a portion of cheese on the bottom layer; then spread that with a portion of jam mixture. Repeat until all layers are used, leaving top plain. Press down gently. Use a spatula to even all sides. Cover with plastic wrap and refrigerate 24 hours. Before serving, frost with chocolate frosting or whipped cream and garnish with almonds.