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Sicilian Casata Recipe

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This recipe for Sicilian Casata, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnn Hawkins
Added: Sunday, March 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For Cake:
2 1/8 C flour
1 1/2 C sugar
3 tsp baking powder
1 tsp salt
2/3 C butter
1 C milk
3 eggs

For Filling:
1 lb whole milk ricotta
3 to 4 oz chocolate chips
1 cup powdered sugar, sifted
1 tsp vanilla

For Icing:
12 oz chocolate chips
3/4 C strong black coffee
1/2 lb unsalted butter--room temperate--cut each stick in eight pieces

Directions:
Directions:
For Cake: Sift together dry ingredients. Add butter. Add milk and vanilla. Beat 2 minutes. Add eggs. Beat 2 minutes. Pour batter into well-greased and floured pans. Bake at 350 degrees for 30 to 35 minutes. Test for doneness. Makes 3- 8" round pans, 2-9" round pans, 2-loaf pans. Cool about 15 minutes.

For Icing: Melt chocolate and coffee in microwave. Remove from heat and beat in butter, one piece at a time. Chill until spreading consistency--15 to 30 minutes.

For Filling: Sift powdered sugar. Add to ricotta. Then add vanilla and chocolate chips. Taste--add more sugar or vanilla depending on your preference.

Assemble: Put filling between layers--cover with icing.

Number Of Servings:
Number Of Servings:
At least 8.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a rich dessert. If I'm having 8 or less, I will use loaf pans for the cake and split each loaf in half and make 2 separate cakes. I serve one and freeze the other. It freezes well. For the usual DiBella crowd, I suggest using the three layers.

 

 

 

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