1    (9x5-inch) pound cake
2 c  Ricotta cheese
4    (1-oz) squares semi-sweet
-chocolate
1 oz Orange liqueur
1 1/2 c  Raspberry jam
2 c  Chocolate frosting or
-whipped cream
Toasted whole almonds;
-optional

Bake or buy a pound cake. Chill for one 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 on serving platter. Force cheese through a sieve
into a bowl and beat smooth. Chop chocolate into fine bits in a blender.
Mix chocolate bits with liqueur and jam. Spread the base layer of cake with
a portion of the cheese; then spread cheese with a portion of jam mixture.
Repeat these layers until all mixtures are used up ending top layer with
plain cake. Press the filled cake down gently. Use a spatula to even all
sides. Cover with plastic wrap and refrigerate for 24 hours. Before
serving, frost cake with a favorite chocolate frosting or whipped cream.
Garnish with almonds if desired.

REFRIGERATE 24 HOURS