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Ingredients
  • 1 cup fresh ricotta
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon amaretto liqueur
  • 2 ounces bittersweet chocolate, finely chopped
  • 3 tablespoons granulated sugar
  • 1 tablespoon unsalted butter
  • Finely grated orange zest, for garnish
  • 2 tablespoons finely chopped candied orange peel (available at candy shops and at specialty food shops)
  • One 16-ounce pound cake, sliced ½ inch thick and cut into twelve 2 ½-inch rounds with a cookie cutter
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