Cassata Cake

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Servings: servings

Calories: 427cal

Equipment

Ingredients

15 ounces whole milk ricotta cheese 2 cups
63 grams granulated sugar 1/4 cup, 2.2 ounces
3 Tablespoons Triple Sec orange liqueur, 1.6 ounces, 45ml
2 ounces finely chopped mixed dried fruit 1/3 cup
1.3 ounces chopped almonds 1/4 cup
8 ounces mini semisweet chocolate chips divided. 1 1/4 cups
10.7 ounce pound cake
1 teaspoon instant coffee granules
2 ounces boiling water 1/4 cup
6 Tablespoons unsalted butter cut into 8 pieces, chilled
Sliced almonds for garnish
Candied and/or sugared fruit

US Customary - Metric

Instructions

Combine ricotta, sugar, and Triple Sec in bowl of a food processor; process 2 1/2 minutes until silky (set a timer).
15 ounces whole milk ricotta cheese, 63 grams granulated sugar, 3 Tablespoons Triple Sec
Fold in dried fruit, chopped almonds, and 1/4 cup of the chocolate chips; set aside.
2 ounces finely chopped mixed dried fruit, 1.3 ounces chopped almonds
Cut pound cake in half horizontally using sharp or serrated knife. Cut each half again horizontally. Place bottom layer of pound cake on serving platter lined with parchment paper.
10.7 ounce pound cake
Spread one-third of the ricotta mixture evenly over cake. Repeat procedure twice. Top with remaining cake layer; press lightly to compact layers. Cover with plastic wrap; chill for 2 hours.
Meanwhile, heat water to boiling and stir in coffee granules.
2 ounces boiling water, 1 teaspoon instant coffee granules
Heat remaining 1 cup of mini chocolate chips and prepared coffee in top of a double boiler over hot, not boiling, water. Stir constantly until chocolate is melted.
Add butter pieces, one by one, stirring constantly, until all butter is added and melted. Remove from heat; chill to spreading consistency, about 2 hours.
You can speed up this process by lining a baking sheet with parchment paper then pouring the warm melted chocolate mixture onto it and spreading it out. Place in the refrigerator for 10-20 minutes, or until spreadable.
6 Tablespoons unsalted butter
Spread top and sides of cake with a crumb coat of chocolate frosting. Continue frosting the entire cake.
Garnish sides of cake by pressing sliced almonds into the frosting and topping with candied and/or sugared fruits.

Author: Amanda Davis

5 from 8 votes

Notes

It’s best to refrigerate the pound cake first to make it easier to slice.
If you don’t want to use alcohol, you can substitute with orange juice mixed with a little sugar, or use white grape juice and add a teaspoon of orange extract.
Whole milk ricotta is best, be sure to drain it well. Traditional recipes typically use sheep's milk ricotta, feel free to substitute if preferred.

Course: Desserts

Cuisine: American, Italian

Prep Time20

Cook Time5

Chill Time2

Total Time2 25

Nutrition