- 3/4 cup whole-milk ricotta
- 1/4 cup cream cheese, softened
- 6 tablespoons confectioners sugar
- 1 teaspoon grated orange zest
- 1/8 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon orange-flower water (optional)
- 1/4 cup coarsely grated bittersweet chocolate
- 12 (1/4-inch-thick) slices thawed frozen pound cake
- 1 tablespoon unsalted butter, divided
- Stir together all ingredients except chocolate, pound cake, and butter until smooth, then stir in chocolate and chill 30 minutes.
- Sandwich filling (2 heaping tablespoons each) between slices of cake to form 6 sandwiches. Smooth sides if necessary. Freeze on a parchment-lined baking sheet, covered, until very firm, at least 1 hour.
- Melt 1/2 tablespoon butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once and adding remaining 1/2 tablespoon butter, until golden, about 5 minutes total.