Instructions: Put a medium bowl in freezer. Cut pound cake into 1/2 inch slices. In a second medium bowl, combine ricotta with 1/2 cup sugar. Remove bowl from freezer and add the cream and beat with electric mixer on high until it holds stiff peaks. With a rubber spatula, fold whipped cream into ricotta mixture. Fold in chocolate chips. Line bottom of a deep glass serving bowl with slices of pound cake, cutting the cake as needed to cover the bottom. Stir remaining sugar into coffee.

Dip pastry brush in the coffee and dab cake until it is soaked through.

Using a rubber spatula, spread 1/4 of the ricotta mixture gently over the first layer of the cake. Arrange another layer of cake over the ricotta mixture and use pastry brush to soak it with coffee. Cover cake with another layer of ricotta mixture. Repeat until you have 4 layers of each, ending with the ricotta layer. Cover and refrigerate for at least 4 hours.

Sprinkle cocoa powder on top before serving.

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