Recipe

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• 8 oz cream cheese, room temperature ( of course marscapone cheese instead of cream cheese )
• 2 cups chilled whipping cream
• 2/3 cup powdered sugar
• 6 tbsp amaretto
• 3 tbsp unsweetened cocoa powder
• 1 tbsp instant espresso powder
• 1 9 to 10-inch angel food cake ( store bought is fine )
• 3 oz bittersweet (not unsweetened ) or semisweet chocolate, coarsely grated
• 1 cup sliced almonds , toasted chocolate shavings (optional)

• 1 Using electric mixer, beat cream cheese in large bowl until smooth.
• 2 Add 1 cup whipping cream, 2/3 cup powdered sugar, 2 tablespoons amaretto, cocoa and espresso powder.
• 3 Beat until fluffy and smooth.
• 4 Using same beaters, beat remaining 1 cup cream in medium bowl until firm peaks form.
• 5 Fold whipped cream into cheese mixture for frosting.
• 6 Cut cake horizontally into 3 equal layers.
• 7 Place bottom cake layer on platter.
• 8 Sprinkle with 4 teaspoons amaretto.
• 9 Spread with 1 cup frosting.
• 10 Sprinkle with half of grated chocolate.
• 11 Repeat layering with cake, amaretto, frosting and grated chocolate.
• 12 Top with third cake layer.
• 13 Sprinkle with 4 teaspoons amaretto.
• 14 Spread remaining frosting over cake.
• 15 Press almonds onto sides of cake.
• 16 Top with chocolate shavings, if desired.