Chocolate Cassata Recipes

KAF CHOCOLATE CASSATA CAKE

Steps:

• CAKE:.
• Preheat the oven to 325°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
• In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.
• Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
• Add half the flour to the bowl, beating at low speed to combine.
• Add all of the milk, beating at low speed to combine.
• Add the remaining flour, beating gently just until the batter is smooth.
• Pour the batter into the prepared pan.
• Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.
• Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
• Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.
• FILLING:.
• Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.
• Frosting:.
• Sift the cocoa, confectioners' sugar, and espresso powder into a bowl.
• Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates.
• Set aside to cool to room temperature.
• Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.
• Beat until the mixture is smooth and fluffy. Beat in the vanilla.
• With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.
• Assemble Cake:.
• Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist.
• Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.
• Ice the cake - top and sides - with the frosting.
• Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.

CASSATA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
• Sift the flour, baking powder, and salt together.
• Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
• Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
• Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
• Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
• To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
• To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
• To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.

CHOCOLATE CASSATA

Steps:

• Frosting: Place chocolate, butter and espresso in a small heatproof bowl or the top of a double boiler. Set over gently simmering water, with the bottom not the touching water. Stir until melted, smooth and combined.
• Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
• Filling: In a bowl, stir together the ricotta, sugar and orange zest. Using a grater, grate the chocolate chunk into the bowl and fold into the ricotta.
• Assembly: Using a serrated knife, slice the pound cake horizontally to form 3 equal layers. Place 1 layer on a flat plate and sprinkle with 2 tablespoons orange liqueur. Spread 1/2 of the ricotta mixture on top.
• Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
• Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
• Refrigerate until serving time but no longer than 8 hours.