6 tablespoons (your choice) liqueur, divided
2 cups ricotta cheese
2 tablespoons whipping cream
4 tablespoons sugar
3 tablespoons chopped plain chocolate
3 tablespoons cut mixed peel
1/2 cup plain chocolate, chopped
1 tablespoon butter
1-1/2 cups icing sugar
3/4 cup hot, strong brewed coffee
1 1/2 teaspoons vanilla extract
- With a sharp, serrated knife, cut a thin slice from both ends of cake. Cut cake horizontally into 4 even layers about 1/2 inch thick. Save rest of cake for another time. Brush each layer with 1 tablespoon liqueur.
- In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and mixed peel.Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
- Gently press loaf into shape. Refrigerate or freeze at least 2 hours or until ricotta is firm.
- Meanwhile make the icing. Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add icing sugar, hot coffee and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency, about 30 minutes. Spread icing over side and top of cake. Refrigerate or freeze until serving time.