Seven-Layer Ricotta Torte Cake
Huge raves for little effort. This is one of my favorite no-bake cakes for birthdays, impressing guests, or if I just feel like completely indulging in rich decadence.
1 frozen pound cake (they run about 10 3/4 ounces)
1 container (15 ounces) ricotta cheese
2 tablespoons cream or light cream
1/4 cup sugar
2 tablespoons Amaretto almond liquor (or Kahlua, etc.)
1/3 cup semi-sweet chocolate chips
1/4 cup chopped walnuts
1 package (6 ounces) semi-sweet chocolate chips
1 tablespoon instant espresso crystals
2 tablespoons Amaretto almond liqueur
1 ½ sticks unsweetened butter, chilled and cut into chunks
¼ cup sifted powdered sugar
Carefully slice frozen cake horizontally into 4 layers with a sharp carving knife. In a medium bowl, mix together by hand ricotta cheese, cream, sugar, Amaretto, chocolate chips and walnuts. Generously spread the ricotta mixture on three of the layers, putting one on top of the other and pressing down gently. Put the last cake layer on top, browned side down. Put on a pretty plate and make frosting: Melt chocolate chips and espresso in the top of a double boiler over very low heat. Let cool a little and stir in Amaretto. In a food processor, cream the butter along the espresso mixture until smooth. Mix in powdered sugar. I like to decorate the top with walnuts or more chocolate or other candies, depending on the occasion. Finally, refrigerate at least 12 hours, uncovered, before serving. Serves 8 – 10.