Pound Cake a la Mark
Store-bought pound cake, about 9 x 3 inches
1 lb Ricotta cheese
1 Tbsp heavy cream
1/4 cup sugar
3 Tbsp orange liqueur
3/4 cup prepared strong black coffee
3 Tbsp coarsely chopped mixed candied fruit
12 oz. semi-sweet chocolate, coarsely chopped
1/2 lb unsalted butter, chilled in chunks
Using serrated knife, cut cake into 3/4-inch horizontal slices and remove end crusts. Put the Ricotta through a coarse sieve, then add the cream, sugar and orange liquer, beating constantly. Fold in chopped fruit.
Spread mixture on cake pieces and stack on top of each other until cake is reassembled, using all filling and ending with plain slice on top. Press gently; chill about 2 hours.
Melt the 12 ounces chocolate with coffee until dissolved; remove from heat and beat in butter, one piece at a time, beating until smooth.
Chill to thicken; frost sides and top of cake. Cover loosely and refrigerate overnight.
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