Recipe by SusieQusie
Chocolate and orange - some of my favorite flavors. Use a yellow pound cake if you can't find a ready made chocolate one. Or make one from the many recipes here on Zaar.
Top Review by twissis
Icelanders like a combo of choc & orange. Cognac & Grand Mariner are favored after-dinner drinks & *Konfect* often eaten w/the Grand Marnier (Icelandic Russel Stover wannabe, but better). I made this crowd-pleaser dessert for a dinner party we attended Sat nite. I used a pre-made choc pound cake (smaller than the std pound cake) & prob could have made just half the filling. I applied the Grand Marnier w/a soft pastry brush to the cake layers & chilled ea layer as I assembled it. My frosting did not get firm, but I cannot recall ever having made a cooked frosting b4 & am sure I messed it up (not a fault of the recipe). I fixed it by adding cream cheese & powd sugar till I had a good spreading consistency. Thx for sharing the recipe for this decadent dessert w/us. Yum!
- 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)
- 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.)
Directions See How It's Made
- 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.
- Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
- 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.
- 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.
- Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
- Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
- Refrigerate until serving time but no longer than 8 hours.