2 pounds whole milk ricotta cheese
1/2 cup granulated sugar
6 ounces semi-sweet chocolate, finely chopped
8 ounces mixed candied fruit (only buy the moist, sticky fresh stuff you get at the Italian market)
One 10 to 12 oz. store bought pound cake, cut lengthwise into 1/2 inch thick slices
1/4 cup cherry liqueur
Confectioner's sugar for topping
Place the ricotta and sugar in a large bowl or bowl of a food processor, and pulse briefly until smooth. Fold in chocolate and candied fruit. Cover bowl, and refrigerate until ready to use.
Line a 10 inch springform pan with plastic wrap, then line the bottom and sides of the pan with half of the pound cake. Brush with cherry liqueur.
Spoon ricotta filling into the pan, spreading evenly. Top with slices of pound cake, and brush with cherry liqueur. Cover the cake with plastic wrap, and refrigerate overnight.
When ready to serve, unwrap the cake, place a flat plate over it, and turn it upside down. Lift it off the springform pan, and carefully peel off the wrap. Dust the cake with confectioner's sugar and serve. Serves 8.