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Chocolate Cassata

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Ingredients

Adjust Servings:
4 ounces semisweet chocolate, chopped (scant 1 cup)
6 ounces unsalted butter, room temperature
1/2 cup brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1/2 cup boiling water)
2 cups ricotta cheese
1/4 cup confectioners' sugar
1 tablespoon orange zest
3 ounces chocolate (sweet, semi-sweet, bittersweet or milk chocolate, in one chunk)
1 chocolate pound cake (store-bought or homemade)
4 tablespoons orange liqueur (like grand marnier, cointreau, etc.)

Nutritional information

399.4
Calories
344 g
Calories From Fat
38.2 g
Total Fat
24.1 g
Saturated Fat
77.1 mg
Cholesterol
62.1 mg
Sodium
13.2 g
Carbs
4.2 g
Dietary Fiber
4.1 g
Sugars
10.3 g
Protein
127g
Serving Size

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Chocolate Cassata

Features:
    Cuisine:

    Icelanders like a combo of choc & orange. Cognac & Grand Mariner are favored after-dinner drinks & *Konfect* often eaten w/the Grand Marnier (Icelandic Russel Stover wannabe, but better). I made this crowd-pleaser dessert for a dinner party we attended Sat nite. used a pre-made choc pound cake (smaller than the std pound cake) & prob could have made just half the filling. I applied the Grand Marnier w/a soft pastry brush to the cake layers & chilled ea layer as I assembled it. My frosting did not get firm, but I cannot recall ever having made a cooked frosting b4 & am sure I messed it up (not a fault of the recipe). I fixed it by adding cream cheese & powd sugar till I had a good spreading consistency. Thx for sharing the recipe for this decadent dessert w/us. Yum!

    • 105 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chocolate Cassata, Chocolate and orange – some of my favorite flavors Use a yellow pound cake if you can’t find a ready made chocolate one Or make one from the many recipes here on Zaar , Icelanders like a combo of choc & orange Cognac & Grand Mariner are favored after-dinner drinks & *Konfect* often eaten w/the Grand Marnier (Icelandic Russel Stover wannabe, but better) I made this crowd-pleaser dessert for a dinner party we attended Sat nite used a pre-made choc pound cake (smaller than the std pound cake) & prob could have made just half the filling I applied the Grand Marnier w/a soft pastry brush to the cake layers & chilled ea layer as I assembled it My frosting did not get firm, but I cannot recall ever having made a cooked frosting b4 & am sure I messed it up (not a fault of the recipe) I fixed it by adding cream cheese & powd sugar till I had a good spreading consistency Thx for sharing the recipe for this decadent dessert w/us Yum!


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    Steps

    1
    Done

    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.

    2
    Done

    Remove from Heat and Refrigerate Until Firm, Stirring Every 15 Minutes, About 1 Hour.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Top With Second Layer Layer, Sprinkle With Remaining Orange Liqueur and Spread With the Rest of the Ricotta. Place 3rd Cake Layer on Top.

    6
    Done

    Using a Narrow Spatula, Frost Top and Sides With the Cooled Chocolate Mixture.

    7
    Done

    Refrigerate Until Serving Time but No Longer Than 8 Hours.

    Avatar Of Isabella Brown

    Isabella Brown

    Chocolate queen creating rich and decadent desserts with a touch of elegance.

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