2 (1 ounce) squares unsweetened chocolate, chopped
2 pounds cream cheese
1 egg
2 teaspoons vanilla extract
4 ounces orange marmalade
1 (8 ounce) package cream cheese, softened
1 1/2 cups water
1 teaspoon lemon juice
1 1/2 teaspoons distilled white vinegar
1 1/2 teaspoons almond extract
1 quart heavy cream
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
Spread 1/2 of chocolate evenly into the bottom and sides of 8 inch round cake pans. Set aside another layer.
Stir together chocolate, cream cheese, egg and vanilla. Spread evenly over chocolate layer in pan. Place orange marmalade on top of chocolate layer. Line bottom with whipped cream. Set aside remaining chocolate layer. Spread remaining 1/2 of cream across bottom and sides of cake for sponginess.
Stir lemon juice and vinegar into whipped cream mixture. Beat with whisk until mixture is thickened. Spread over chocolate layer. Refrigerate for approximately 4 hours.
After 4 hours, spread 1/2 of cream evenly over chocolate layer.
Cut remaining chocolate into thin slices. Chill remaining cream cheese off the pan in refrigerator. Steam whipped cream cream by placing it in blender. Beat 6 minutes to 1 minute in 2 minutes. Reserve 1/2 of whipped cream for garnish.
Cut remaining remaining whipped cream into 6 drops. Sprinkle reserved whipped cream over creamed cream layer. Fold remaining whipped cream around edges of cake; cutting to fit 4 pieces.
Gently fold remaining chocolate piece back into whipped cream mixture. Place back of cake on pan onto cake. Chill in refrigerator for at least 3 hours. Decorate with fruit of your choice (coconut cream, oranges, bananas, bananas, strawberries, carrots, or strawberry cheeses). Cover cake with plastic wrap and refrigerate until serving.