Directions

1. In a pot, place the quince, canella, ½ cup of sugar and the water. Bring to a boil; reduce to a simmer and cook until the quince are fork tender, about 45 minutes. Remove quince and let cool. Do not discard cooking liquid. When the quince are cool enough to handle, roughly chop them into small pieces. Include the whole quince, seeds, cores and skins.

2. Take 4 cups of the reserved cooking liquid and place in a pot. Next add the quince and bring to a boil. Stirring constantly, slowly add the remaining sugar. Cook, stirring often and mashing with a potato masher, until thick, about 45 minutes. Press through a fine mesh strainer and discard solids. Cool in an ice water bath, then cover and refrigerate.

3. Meanwhile, prepare the cake according to the package instructions.

4. Next, make the filling. In a stand mixer, whip the ricotta cheese and the powdered sugar until well blended. Next, add the vanilla, chocolate and chocolate sauce and mix well. Refrigerate until ready to use.

5. To assemble, place one cake round on a serving plate. Cover the top with the ricotta filling. Place the other cake round on top of that and press down slightly. Ladle just enough of the quince sauce over the cake to just cover. You will have plenty of extra sauce so cover it and refrigerate it until ready for next use.