Sicilian Cheese And Chocolate Cake
Sicilian Cheese and Chocolate Cake (Cassata alla Siciliana)
Sponge Cake
1 (16 oz) container dry ricotta cheese
1/4 cup granulated sugar
2 tablespoons milk
2 tablespoons orange-flavored liqueur
1/4 teaspoon salt
1/3 cup semisweet chocolate chips, chopped
1/3 cup finely chopped mixed candied fruit
Chocolate Mocha Frosting
Prepare Sponge Cake
Beat ricotta cheese, sugar, milk, liqueur and salt in small mixer bowl until smooth, 2 to 3 minutes
Stir in chocolate chips and candied fruit
Cut cake into 4 (10 1/2 x 3 3/4 inch) rectangles
Alternate layers of cake and ricotta filling, beginning and ending with cake
Frost with Chocolate Mocha Frosting
Yields 12 to 14 servings
Sponge Cake
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar
Preheat oven to 375 deg F
Line 15 1/2 x 10 1/2 jellyroll pan with aluminum foil or wax paper; grease generously
Beat eggs in small mixer bowl on high speed until thick and lemon colored, about 5 minutes
Pour eggs into large mixer bowl
Beat in granulated sugar gradually
Beat in water and vanilla extract on low speed
Add flour, baking powder and salt gradually, beating just until batter is smooth
Pour into pan
Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes
Immediately loosen cake from edges of pan; invert on towel sprinkled generously with confectioners’ sugar
Carefully remove foil or wax paper
Trim off stiff edges if necessary
Cool on wire rack at least 30 minutes
Chocolate Mocha Frosting
2 1/2 cups confectioners’ sugar
1/3 cup butter or margarine, softened
2 (1 oz) squares unsweetened
chocolate, melted and cooled
2 teaspoons instant coffee
3 tablespoons hot water
Beat confectioners’ sugar, butter and chocolate in small mixer bowl on low speed
Dissolve instant coffee in water
Add coffee gradually; beat until smooth and creamy
If necessary, stir in additional water, a few drops at a time
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