Heat oven to 350 degrees F. Grease and flour an 8-inch round cake pan and set
In a large bowl of electric mixer, beat eggs and sugar on medium speed until
thick, about 5 minutes.
Gently fold in flour and butter; pour into reserved pan.
Bake for 40 minutes or until cake feels firm when touched in center.
Cool in pan for 5 minutes.
Remove from pan and cool completely on wire rack.
Ricotta Filling: In a large bowl of electric mixer, beat whipping cream until
stiff peaks form, about 90 seconds. Set aside.
In another large bowl, beat ricotta cheese, sugar and vanilla extract on medium
speed until light, about 3 minutes.
Fold in reserved whipped cream and chocolate
Cut cooled cake in half horizontally using a sharp serrated knife. Cut each layer
in half again horizontally, forming four, thin round layers. Place 1 layer on serving
platter; spread with one-third of filling. Repeat procedure, ending with cake layer.
Frosting: In a large bowl of electric mixer, beat cream on high speed to soft
peaks, about 2 to 3 minutes.
Add sugar and vanilla extract; beat just enough to
Frost sides and top of cake with all but 1 cup of frosting.
Decorate top of cake with remaining frosting and garnish with chopped chocolate and fruit, if
Refrigerate for a minimum of 6 hours before serving.