CASSATA ALLA SICILIANA
I made this for my friend Lori's Mother's birthday dinner. It was on a Friday night after a very busy week. I made a pound cake and then dressed it up, jiffy quick, in an hour and refrigerated until dinner. Beautiful, easy, and homemade, very chocolaty but not too sweet. I am not a dessert maker so if I can do this...so can anyone. The original recipe came from Ciro and Sal's restaurant in P'Town.
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h1m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a microwavable bowl, melt the butter.
- Add the coffee and the chocolate chips and stir until melted and smooth. You might need to microwave the mixture a few short times to allow full melting of the chocolate chips.
- Once it's all melty and smooth, put the bowl into a larger bowl filled with ice so it can cool down and firm up.
- Stir every 10-15 minutes to keep it smooth as it firms.
- Then start on the filling: Mix the ricotta with the sugar, orange zest and grated chocolate.
- After the pound cake has cooled, slice it into three horizontal layers.
- Drizzle the Grand Marier over all the layers.
- Then spread half the filling on the bottom layer, top with the next cake layer and spread with the remaining filling.
- Then top with the third layer of cake and spread the frosting on top and all over.
- Refrigerate until dinner.
- Drizzle the Gand Marnier.
Nutrition Facts : Calories 590, Fat 49.8, SaturatedFat 30.5, Cholesterol 121.9, Sodium 83.2, Carbohydrate 29, Fiber 1.5, Sugar 24.2, Protein 10.4
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