1. Cut the angel food cake into three equal layers. 2. In a small bowl, combine the coffee and 1/4 cup of the Amaretto. Spoon one-third of the mixture evenly over each layer of cake. 3. In a medium-size bowl, whisk together 1/4 cup Amaretto, 1 cup ricotta, 1/4 cup mascarpone, skim milk, and 1/4 cup sugar. 4.. Place one of the layers on a plate, and spread half of the mascarpone mixture on top. Add the second layer and repeat. Place the remaining layer on top. 5. In a medium-size mixing bowl, whisk together the remaining ricotta, mascarpone, and sugar until well blended. 6. Cover the entire cake with the second mascarpone mixture. Press the almonds onto the sides of the cake. Grate the chocolate onto the top of the cake. Cover loosely with plastic wrap. Refrigerate at least 24 hours before serving. Cal. 201 Carb. 25g Protein 8g Chol. 7mg Fat 7g/32%