Last night, in celebration of Tim's birthday, we feasted on firehouse chili at the Hamtramck Labor Day Festival. Running late on glazing this cake, I missed the birthday kielbasa, but I think the end result was worth it. This recipe was adapted from Sweet Maria's Italian Desserts, substituting the cake recipe with one from Cook's Illustrated, and substituting the frosting with chocolate sauce.

Cake
2 sticks unsalted butter, kept at room temperature for 20 minutes
3 large eggs plus 3 large egg yolks
2 teaspoons vanilla
1 3/4 cups cake flour
1/2 tsp salt
1 1/4 c. sugar

Filling
1 cup ricotta
1/4 cup sugar
grated rind of 1/2 an orange

Glaze
8 oz semi-sweet chocolate
1 oz unsweetened chocolate
1 c. cream
1 tblsp Grand Marnier

Preheat oven to 325 degrees. Grease and flour a 8x4 in. loaf pan. Beat eggs and vanilla together and leave on counter until they are needed. In an electric mixer, beat butter and salt until creamy, two to three minutes. add sugar gradually. Beat until fluffy, 5 to 8 minutes. Gradually add eggs. Beat three to four minutes. Sift four over the top in three additions, folding it in with a rubber spatula. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, 70 to 80 minutes.

While the cake is cooling, mix together the filling ingredients and refrigerate. Heat chocolate and cream together in a double-boiler until smooth. Blend in the liquor and refrigerate.

When the cake is cooled completely, slice it horizontally into three layers. Place the bottom of the cake on wax paper, cut side up. Spread half the ricotta mixture on top. Repeat with the second layer. Top with the last piece. Wrap with plastic wrap and refrigerate two to three hours or overnight.

Spread the chocolate over the top and sides and garnish with candied orange peel or orange slices. Transfer from wax paper to a serving plate. Refrigerate until serving.