DIRECTIONS

• 1

  Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.

• 2

  To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.

• 3

  To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.

• 4

  Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.