• Soften gelatin in water in heat-proof dish, 3 minutes. Place dish in skillet of simmering water; stir gelatin to dissolve.

  • Slice cake into scant 1/2-inch-thick slices. Fit slices in bottom of 13 x 9 x 2-inch baking pan in single layer, cutting and adding scraps to fit snugly. Drizzle liqueur over cake.

  • Process cream cheese, ricotta, sugar and cocoa in food processor until smooth. Add gelatin mixture, processing to blend. Add chocolate pieces; process just to combine. Scrape into prepared pan, spreading over cake. Cover with plastic wrap. Chill 3 hours or until set.

  • Dust with cocoa; cut in squares. Makes 15 squares.

Nutrition Facts

356 calories; 22 g total fat; 12 g saturated fat; 67 mg cholesterol; 203 mg sodium. 34 g carbohydrates; 8 g protein;