Chocolate Cassata


Chocolate Cassata. The traditional version of this Sicilian dessert, often served at Easter, is made from a light-textured sponge cake stuffed with rum-ricotta filling laced with candied orange peel.

Ingredients open

Cake
1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1 tablespoon espresso powder, optional, to enhance chocolate flavor
2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
3 large eggs
1 1/4 cups King Arthur Unbleached All-Purpose Flour
3/4 cup milk
Filling
2 cups ricotta cheese, part-skim preferred
1/3 cup confectioners’ sugar
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips, mini chocolate chips preferred
2 tablespoons simple syrup or vanilla syrup, to brush on cake, optional
Frosting
1 cup unsweetened baking cocoa
3/4 cup confectioners’ sugar
1/2 teaspoon espresso powder, optional
1/2 cup heavy cream
1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
pinch of salt
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract

Instructions open

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