Cassata is Sicily’s gift to the world of fabulous desserts. It is an especially festive cake to serve at Christmas. I’ve taken the liberty of amending Sicily’s traditional confection because candied fruit is not high on my list of favorite things. In this recipe, I’ve substituted chocolate and raspberry jam laced with a liqueur for the banished fruit.
If you’ve run out of time, a store-bought pound cake can substitute for a homemade version. Assemble the cake at least a day ahead, cover and refrigerate.
Before serving, ice the entire cake with the chocolate frosting. Then fill a pastry bag fitted with a large star tip, to create a baroque effect by piping swirls of chocolate icing over the top and sides.
Garnish with almonds if desired.
1 9x5-inch pound cake
2 c. good quality ricotta
4 1-oz. squares semi-sweet chocolate, chopped in very small bits
1 oz. Grand Marnier
1 ½ c. raspberry jam
Beat the ricotta until smooth. Chop the chocolate into fine bits. In a bowl, mix the chocolate bits with the Grand Marnier and the jam. Using a serrated knife, cut off the ends of the pound cake and the top part if it is rounded. Cut the cake horizontally into 1/2-inch thick slices. Put one layer on a cake plate and spread with a portion of the ricotta and the chocolate-liqueur mixture. Repeat using all the layers of the cake, all of the cheese, and all the raspberry mixture, ending with a top layer of plain cake. Press the filled cake gently. Cover with plastic wrap and refrigerate until firm, at least 24 hours.
Chocolate Frosting:
8-oz. pkg. semi-sweet chocolate, chopped
2/3 cup strongly brewed coffee
1/2 lb. (2 sticks) unsalted butter
Melt the chocolate with the coffee in a small saucepan over low heat.
Remove the pan from the heat and beat in the chilled butter a tablespoon at a time. Chill until it will spread easily.
Frost the cassata. Pipe swirls of frosting using a pastry bag and a large star-tip.
Garnish with almonds if desired.
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