Butter and flour the bottom and sides of a 8" springform pan,set aside.
In bowl combine eggs and sugar,place in double boiler over hot water,stirring often until lukewarm.
Remove from heat and beat egg mixture with electric mixer on high about 12 minutes or untill mixture is thick and double in volume.
Sprinkle flour about 1/3 cup at a time over egg mixture,fold in gently.
Fold in cooled,melted butter.
Pour batter into prepared pan.
Bake in 350 degree oven for about 40 minutes.
Let cool about 10 minutes.
Remove from pan and cool completely on rack.
Combine liqueur and rum,set aside.
Cut cake horizontally into 3 layers(for easy slicing,place cooled cake in freezer about 30 minutes)
In bowl combine whipping cream,powdered sugar,and vanilla.
Beat until soft peaks form.
Place first layer of cake on a Vintage Cake Plate,brush generously with liqueur mixture.
Top with 1/4 of the whipped cream.
Sprinkle with a generous tablespoon grated chocolate,and generous tablespoon chopped almonds.
Repeat.
Top with remaining cake layer.
To remaining whipped cream add ricotta cheese,cinnamon,and nutmeg.
Frost top and sides of cake with the ricotta mixture.
Sprinkle remaining chocolate over top,press remaining almonds into ricotta mixture on sides.
Chill overnight.
~HAPPY HALLOWEEN~
