Chocolate Cassata

• Frosting
• 4 ounces semisweet chocolate, chopped (scant 1 cup)
• 6 ounces unsalted butter, room temperature
• 1/2 cup brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1/2 cup boiling water)
• Cake
• 2 cups ricotta cheese
• 1/4 cup confectioners' sugar
• 1 tablespoon orange zest
• 3 ounces chocolate (sweet, semi-sweet, bittersweet or milk chocolate, in one chunk)
• 1 chocolate pound cake (store-bought or homemade)
• 4 tablespoons orange liqueur (like Grand Marnier, Cointreau, etc.)

1. Frosting: Place chocolate, butter and espresso in a small heatproof bowl or the top of a double boiler. Set over gently simmering water, with the bottom not the touching water. Stir until melted, smooth and combined.
2. Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
3. Filling: In a bowl, stir together the ricotta, sugar and orange zest. Using a grater, grate the chocolate chunk into the bowl and fold into the ricotta.
4. Assembly: Using a serrated knife, slice the pound cake horizontally to form 3 equal layers. Place 1 layer on a flat plate and sprinkle with 2 tablespoons orange liqueur. Spread 1/2 of the ricotta mixture on top.
5. Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
6. Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
7. Refrigerate until serving time but no longer than 8 hours.

frosting, semisweet chocolate, unsalted butter, espresso, cake, ricotta cheese, sugar, orange zest, chocolate, chocolate pound cake, orange liqueur

Taken from www.food.com/recipe/chocolate-cassata-207712 (may not work)