"We had been served Cassata in Italy on some of activities. It turned into continually excellent. A beautiful presentation."
- 1 (18.25 ounce) package pound cake mix
- 6 tablespoons orange liqueur
- 1 pint element-skim ricotta cheese
- 2 tablespoons heavy whipping cream
- 1/4 cup white sugar
- three tablespoons chopped semisweet chocolate
- 3 tablespoons candied blended fruit
- four (1 ounce) squares unsweetened chocolate
- 1/4 cup butter
- three cups confectioners' sugar
- 1/2 cup hot, sturdy brewed coffee
- 1 half teaspoons vanilla extract
|Prep :||Cook : 12M||Ready in :|
- Prepare the cake mix consistent with package deal commands. Bake in a 9x5 inch loaf pan. Cool absolutely.
- With a pointy, serrated knife, cut a thin slice from each ends of cooled cake. Cut cake horizontally into four even layers. Brush each layer with 1 tablespoon orange liqueur.
- In medium bowl, beat ricotta cheese with electric mixer until easy. Beat in cream, sugar, closing liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
- Place bottom layer of cake on flat plate and spread with one-0.33 of ricotta blend. Place second layer of cake frivolously on top of first layer and spread with one-0.33 filling. Repeat with 1/3 layer of cake and filling. Top with closing cake layer.
- Gently press loaf into shape. Refrigerate at the least 2 hours or until ricotta is organization.
- To make the frosting: Melt chocolate and butter in top of double boiler, over warm, not boiling, water. Remove from water. Add confectioners sugar, warm coffee, and vanilla. Beat until easy. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over aspect and top of cake. Refrigerate until serving time.
- To serve, decorate top with candied end result, if desired. Or use a pastry tube to enhance the cake with flowers and vines. Makes 10 servings.
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