Recipe#8970

Title: Cassata

Message-ID: <36DA2288.E2FE48D8@postoffice.swbell.net> 
 From: boulas@postoffice.swbell.net 
 Reply-To: boulas@swbell.net 
 Newsgroups: rec.food.baking 
 Subject: Cassata (Italian Cheesecake) 
 Date: Sun, 28 Feb 1999 23:15:53 -0600 

1 fresh pound cake about 9 inches long and about 3 in. wide
 1 lb. ricotta cheese
 2 T heavy cream
 1/4 C sugar
 3 T Strega or other orange liqueur
 3 T coarsely chopped mixed candied fruit
 2 oz semi sweet chocolate, coarsely chopped
 12 oz semisweet chocolate, cut in small pieces
 3/4 C  strong black coffee
 1/2 lb unsalted butter, cut into 1/2 in. pieces and thoroughly chilled
 With a sharp, serrated knife, slice  the end crusts off the pound
 cake and level the top if it is rounded. Cut the cake horizontally
 into 1/2 to 3/4 in.  thick slabs. Rub the ricotta through a food
 mill or a coarse sieve and a wooden spoon, beat with a rotary or
 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
 or platter and spread generously with the ricotta mixture . Place
 another slab on top, keep sides and ends even, and spread with more
 ricotta. Repeat until all cake slabs are reassembled and the filling
 has been used up. End with a plain slice of cake ontop. Gently
 press the loaf to make it compact. Do not worry if it feels wobbly;
 chilling firms it. Refrigerate for 2 hours or until ricotta is
 firm.
 Melt 12 oz of chocolate with the coffee in a small heavy saucepan
 over low heat, stirring constantly until the chocolate has completely
 dissolved. Remove from the heat and beat in the butter, 1 piece at
 a time. Beat until the mixture is smooth, and chill until thickened
 to spreading consistency. With a metal spatula, spread the frosting
 evenly on the top, sides and ends of the cassata.  Decorate with
 remaining frosting. Cover loosely with plastic or foil and refrigerate
 the cassata for at least a day before serving.
 It is possible to use ganache instead if you want to.