Cassata Recipe
Summary
Ingredients
2 cups (15 ounces) Part-Skim Ricotta Cheese
1/4 cup sugar
3 tablespoons orange-flavored liqueur
1/3 cup finely chopped mixed candied fruit
1/4 cup chopped almonds
1 1/4 cups mini semisweet chocolate chips, divided
1 prepared pound cake (10 3/4 ounces)
1 teaspoon instant coffee dissolved in
1/4 cup boiling water 6 tablespoons unsalted butter or margarine, cut into 8 pieces, chilled
Chopped almonds, for garnish (optional)
Directions
In bowl, combine ricotta cheese, sugar and liqueur; beat until light and fluffy, about 3 minutes.
Fold in candied fruit, 1/4 cup chopped almonds and 1/4 cup chocolate chips.
Set aside.
Cut pound cake in half horizontally using sharp serrated knife.
Cut each half horizontally in half again.
Place top layer of pound cake, top side down, on serving platter.
Spread one third ricotta mixture evenly over cake.
Repeat procedure twice, using two cake layers and remaining ricotta mixture; stack layers.
Top with remaining cake layer; press slightly to compact layers.
Cover with plastic wrap; chill at least 2 hours.
Meanwhile, combine remaining 1 cup chocolate chips and coffee in top of double boiler over hot, not boiling, water.
Stir constantly until chocolate is melted.
Add butter pieces, one at a time, stirring constantly, until all butter is added and melted.
Remove from heat; chill to spreading consistency, about 2 to 2 1/2 hours.
Spread top and sides of cake with frosting.
Garnish top with chopped almonds.
Fold in candied fruit, 1/4 cup chopped almonds and 1/4 cup chocolate chips.
Set aside.
Cut pound cake in half horizontally using sharp serrated knife.
Cut each half horizontally in half again.
Place top layer of pound cake, top side down, on serving platter.
Spread one third ricotta mixture evenly over cake.
Repeat procedure twice, using two cake layers and remaining ricotta mixture; stack layers.
Top with remaining cake layer; press slightly to compact layers.
Cover with plastic wrap; chill at least 2 hours.
Meanwhile, combine remaining 1 cup chocolate chips and coffee in top of double boiler over hot, not boiling, water.
Stir constantly until chocolate is melted.
Add butter pieces, one at a time, stirring constantly, until all butter is added and melted.
Remove from heat; chill to spreading consistency, about 2 to 2 1/2 hours.
Spread top and sides of cake with frosting.
Garnish top with chopped almonds.
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