I came across this recipe at bleeding espresso which is a fun and interesting blog. Here's the "About" for you of bleeding espresso:
Michelle Fabio, an American writer and attorney leaves the Anthracite Coal Region of Pennsylvania for her family's ancestral village in Calabria, Italy, falls in love, adopts two dogs and two kids (baby goats), tends to chicken, rabbits, ducks, and a growing garden, writes to her heart's content, and begins bleeding espresso. No, really.
This pound cake took forever to bake. It rose up in the pan and somebody (I'm claiming the 5th) opened the oven door and the cake went pffffffft! I was able to cut two very nice slices from each end of the cake but the middle sunk and ended up being only a couple inches high, very dense and not pretty at all.
I hate it when that happens.
This cake tasted absolutely wonderful, but I wasn't pleased with the texture. I'm thinking I might take what is left and try making a bread pudding (pound cake pudding?) with it. When I make it again, I won't open the oven door until it's almost done and I'll use a ricotta that is a little more wet. This batch was rather dry, which might have had something to do with it.
Whether you make your own ricotta or use store-bought, I'd love to hear if you try this recipe and how it turned out!