INGREDIENTS: - A fresh pound cake about 9 inches by 3 inches
- 1 pound ricotta cheese
- 2 tablespoons heavy cream
- 1/4 cup sugar
- 2 tablespoons os Strega or orange flavored liqueur
- 3 tablespoons of coarsely chopped mixed candied fruit
- 2 ounces semi sweet chocolate, coarsely chopped
- CHOCOLATE frosting:
- 12 ounces semisweet chocolate , cut
- 3/4 cup strong black coffee
- 1/2 pound unsalted butter, cut into 1/2 in pieces and chilled
DIRECTIONS:With a sharp serrated knife slice the end crusts off the pound cake
and level the top if it is rounded. Cut the cake horizonally into 1/2 to 3/4 inch
thick slabs. Put the ricotta into bowl and use an electric beater until smooth.
Beating constantly add the cream, sugar and Strega. With a rubber spatula, fold in
the candied fruit and chocolate. Center the bottom slab of the cake on a flat plate
and spread generously with the ricotta mixture, Place another slab on the top,
keeping sides and ends even... spread with more ricotta. Repeat until all cake
slabs are reassembled (ending with a plain piece). Gently press the loaf to make
it compact. Do not worry if it feels wobbly, chilling it firms it. Refrigerate for
2 hours or until the ricotta is firm.
Melt 12 ounces of chocolate with the coffee ina small heavy saucepan over low heat
stirring constantly until the chocolate has all disolved. Remove from heat and beat
in the butter, 1 piece at a time. Beat until the mixture is smooth and chill until
thickened to spreading cinsistency.
With a metal spatula, spread the frosting evenly on the top, sides and ends of the
Casata, swirling it decoratively. Cover loosely with foil and refrigerate for a least
a day before serving.
COMMENTS: When I first saw my mother make this cake, many years ago, she told me that
this cake takes time to make but when it is done it is a masterpiece......
I have made this cake many a time, and still get much praise from guests.....
It is well worth the wait..
Submitted by Pualani Anzelmo Wagner
