Cut angel food cake into 3 equal layers.
In a small bowl, mix together the espresso and 1/2 cup Amaretto. Spoon 1/3 of the mixture evenly over each layer of cake.
Whisk together remaining 1/4 cup Amaretto, 1 cup ricotta, 1/2 cup mascarpone and 1/2 cup confectioner's sugar in medium bowl.
Place 1 layer of cake on plate and spread 1/2 cup mascarpone mixture on top. Add second layer and repeat. Place remaining layer on top.
Whisk together remaining ricotta, mascarpone, amaretto and confectioner's sugar until well blended. Cover entire cake with mixture.
Sprinkle grated chocolate on top of cake. Refrigerate until ready to serve.
Yield: 24 servings.
Contributor: Eric Simons
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