Cassata
Prep Time: 45
Cook Time: None
Serves: Serves: 12
Ingredients
- 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
- 1/4 cup sugar
- 3 Tbsp. orange liqueur
- 1/3 cup finely chopped mixed candied fruit
- 1/4 cup chopped almonds
- 1-1/4 cups mini semisweet chocolate chips, divided
- 1 (10-3/4 oz.) pound cake
- 1 tsp. instant coffee dissolved in 1/4 cup boiling water
- 6 Tbsp. unsalted butter or margarine, cut into 8 pieces, chilled
- Chopped almonds (optional)
Directions
Combine Ricotta, sugar and liqueur in medium bowl; beat 3 minutes until light and fluffy. 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 again horizontally. Place top of pound cake, top-side-down, on serving platter. Spread one-third Ricotta mixture evenly over cake. Repeat procedure twice. Top with remaining cake layer; press lightly to compact layers. Cover with plastic wrap; chill at least 2 hours.
Meanwhile, heat remaining chocolate chips and coffee in top of 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. Spread top and sides of cake with chocolate frosting. Sprinkle with chopped almonds (if desired).