Cassata alla Siciliana Recipe
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Category: |
Category: |
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Cake |
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Ingredients: |
Ingredients: 1 pound cake 9 by 3-inches
1 pound ricotta cheese
2 tablespoons heavy cream
¼ cup sugar
3 tablespoons orange liqueur, such as Strega or Grand Marnier
3 tablespoons coarsely chopped mixed candied fruit
2 ounces semi-sweet chocolate, coarsely chopped, or mini chocolate chips
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Directions: |
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 ½ to ¾-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. |
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Frosting |
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Ingredients: |
Ingredients: 12 ounces semi-sweet chocolate, chopped, or chocolate chips
¾ cups strong black coffee or espresso
½ pound unsalted butter, cut into ½-inch pieces thoroughly chilled
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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 1 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. |
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Number Of
Servings: |
Number Of
Servings:8 |
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