Ricotta Cake

2 (6 oz) dark or milk chocolate candy bars

1-2 cups canned crushed pineapple, drained, reserve juice

1 t. vanilla

For the filling:

2 pounds ricotta

1 c. confectioners sugar

1 ½ -2 c. heavy cream, whipped

1 prebaked loaf-shaped pound cake or angel food cake

chocolate shavings for garnish

Using a vegetable peeler, shave the chocolate bars until you have 1 cup chocolate shavings, plus more for garnish, set aside. Drain the pineapple into a small bowl, reserving the juice in a second bowl. Add the vanilla to the juice. Set aside. For the filling: in a large bowl, blend the ricotta, confectioners sugar, 1 cup shaved chocolate and drained pineapple. Gently fold the whipped cream into the ricotta mixture. Set aside. For loaf cake, slice it into 4 horizontal layers with a serrated knife. Spoon 1/3 of the pineapple juice onto the bottom layer and spread with 1/6 of the ricotta mixture. Refrigerate 1 hour. Repeat the process with 2 more layers and top with the fourth payer. Frost the top and sides of the cake with the remaining ricotta mixture. (Cover and keep the ricotta mixture in the refrigerator while assembling the cake.