Cassata alla Siciliana (Ricotta Cake)

By CheeseDiva

Ingredients

• One Butter Pound Cake (about 9” X 3”)
• 1 pound Calabro Ricotta Whole Milk
• 1/4 cup sugar
• Grand Marnier Liquor
• 3 tbsp. coarsely chopped unsalted Pistachios
• 2 oz. coarsely chopped semi-sweet chocolate
• 12 oz. semi-sweet chocolate cut into small pieces
• 3/4 cup espresso coffee
• 1/2 lb. unsalted butter

Preparation

Step 1

Cut the cake into ½” slices as shown in picture. Rub Ricotta through a sieve to “cream” it. Add sugar and Grand Marnier, blending all by hand with a wooden spoon. Fold in Pistachios, and chocolate.
Center one slice of the Pound Cake on a platter. Sprinkle on the cake slice one tbsp. Grand Marnier. Generously spread the cake slice with ricotta mixture. Place another slab of cake on top, and repeat this procedure until Ricotta mixture has been used up. End with plain slice of cake on top.
GENTLY press the loaf together to make it as compact as possible. Cover with foil, chill overnight in fridge. Next day, spread the frosting over the top and sides. Cover with foil, return to fridge for 24 hours to “ripen.” Serve decorated with mint leaves, crystallized Ginger or edible flowers such as violets.

*Chocolate Frosting
In a small heavy saucepan over medium heat, melt 12 oz. semi-sweet chocolate cut into small pieces, with ¾ cup espresso coffee, stirring constantly until chocolate has melted. Remove from heat. Beat in, one tbsp. at a time, a total of ½ lb. unsalted butter. Continue beating until mixture is smooth. Chill until it thickens to spreading consistency. Frost the cake.