Total Calories: 1,130
Soak raisins in liqueur for 1 hour prior to preparation of filling. Cut cake horizontally in 3 equal slices. Rub ricotta through a coarse sieve and place in bowl beat with electric beater until smooth. While continuing to beat, add cream, sugar, and liqueur drained from raisins. With rubber spatula fold in raisins, nuts, and chocolate. Center bottom slice of cake on a flat serving plate and spread with 1/2 of ricotta mixture. Carefully place another slice of cake on top, keeping sides and ends even. Spread with remainder of ricotta cover with third slice of cake. Gently press loaf together chill covered for 2 hours or until firm before frosting.
*Melt chocolate and coffee in top of double boiler over simmering water, stirring until chocolate has melted. Remove pan from heat and beat in butter 1 piece at a time. Continue beating until smooth. Chill to thicken consistency for spreading.
With small metal spatula, spread frosting evenly over top, sides and ends of cake. Put remainder of frosting in pastry bag and pipe decorative rosettes on top and around base. Silver dragées may be used for decorative touch on rosettes. Refrigerate.
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