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Cassata alla Siciliana Recipe

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This recipe for Cassata alla Siciliana, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Yaras

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
Cake ingredients:
1 pound cake 9 x 3-inches
1 pound ricotta cheese
2 tablespoons heavy cream
cup sugar
3 tablespoons orange liqueur, such as Strega or Gran Marnier
3 tablespoons coarsely chopped mixed candied fruit
2 oz. semisweet chocolate, coarsely chopped, or mini chocolate chips

Directions:
Directions:
Cake directions:

With a serrated knife, cut a thin slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into - to -inch thick slabs. Rub the ricotta through a coarse sieve into a bowl with a wooden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, sugar and liqueur. With a spatula, fold in the chocolate and the chopped candied fruit. Center the bottom slab of the cake on a plate and spread it generously with the ricotta mixture. Repeat with the other layers, ending with the top slice of cake. Press down on the cassata slightly to compress it, then refrigerate it to firm up for at least 2 hours.
 

Frosting


Ingredients:  
Ingredients:  
12 oz. semi-sweet chocolate, chopped, or chocolate chips
cups strong black coffee or espresso
pound (2 sticks) unsalted butter, cut into -inch pieces thoroughly chilled

Directions:
Directions:
Melt the chocolate with the coffee in a heavy saucepan over low heat, stirring constantly until the chocolate is completely melted. Off the heat, stir in the butter, a few chunks at a time and beat until mixture is smooth. Chill the frosting for at least one hour until it thickens to spreading consistency. With an off-set spatula, spread the frosting evenly over the top and sides of the cassata, swirling it somewhat. Cover loosely in plastic wrap and refrigerate for at least 24 hours before serving.

Number Of Servings:
Number Of Servings:
8

 

 

 

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