Italian Seven-Layer Ricotta Torte Cake with Mocha Buttercream Frosting
When you want to impress. And, there is no baking involved!
1 frozen pound cake (they run about 10 3/4 ounces)
1 container (15 ounces) ricotta cheese
2 tablespoons cream
1/4 cup sugar
2 tablespoons Amaretti almond liqueur
1/3 cup semi-sweet chocolate chips
1/4 cup chopped walnuts
1 1/2 cups (1 1/2 sticks) butter, softened
1/2 cup unsweetened cocoa powder
2 1/2 cups confectioners' sugar (no need to sift)
1/4 cup milk
1 teaspoon instant espresso powder
1 teaspoon vanilla extract
Slice frozen pound cake in half, lengthwise. Then cut each half again, making four layers.
In a medium bowl, combine ricotta, cream, sugar, Amaretto, chocolate chips and walnuts.
Place one layer of cake on a pretty platter and top generously with ricotta filling. Repeat with two more cake layers and place last slice of cake on top, brown side down.
Make frosting: In a food processor, blend butter and cocoa. Add confectioners' sugar and milk in two portions, blending with each portion. Mix in espresso and vanilla. Decorate top with whatever you'd like. Refrigerate 12 hours or overnight, uncovered. Serves 6. Store in refrigerator.