For many people, the word cassata brings to mind a type of rich layered ice cream, thick with fruit and nuts. But the traditional cassata is really a variety of cheese cake. There are many, many versions of the cake. Some recipes use sponge fingers to line a mould filled with cream cheese; others specify ice cream between layers of cake. Some cakes are coated with a thick rich frosting; others have a light dusting of icing sugar.

This version is made from a simple butter sponge, baked in a loaf tin. The cake is cut into layers, spread with a liqueur-enriched cream cheese filling and then coated with a rich dark chocolate frosting.

INGREDIENTS & INSRTUCTIONS: 

Butter Sponge

• 125 g butter
• 185 g caster (superfine) sugar
• grated rind of 1/2 lemon
• 2 eggs, lightly beaten
• 185 g self-raising flour, sifted
• 125 ml milk

Beat the butter, sugar and the lemon rind until light and fluffy. Add the beaten egg gradually. Mix in a third of the flour and half of the milk Add another third of the flour and the rest of the milk. Stir in the remaining flour. Pour into a well greased and lined loaf tin and bake at 180°C (350°F, Gas 4) for 50 minutes or until cooked. Leave to stand for 5 minutes before turning on to a wire rack to cool.

Filling:

• 1 kg ricotta or cream cheese
• 185 g caster (superfine) sugar
• 30 ml (2 tbsp) orange-flavoured liqueur
• 30 ml (2 tbsp) single (light) cream or milk
• 60 g plain (semisweet) chocolate, finely chopped
• 125 g  glace fruit, chopped 

Rub the cheese through a coarse wire sieve or blend in a food processor. Beat the cheese, sugar and liqueur together until smooth. Add enough of the cream to make a filling that spreads easily. Fold in the chocolate and the glace fruit.

Chocolate Frosting:

• 185 ml black strong coffee
• 750 g plain (semisweet) chocolate, chopped
• 250 g unsalted butter, cut into small pieces

Put the coffee into a small saucepan over a low heat and gradually add the chopped chocolate. Stir until the chocolate melts. Remove from the heat and beat in the butter gradually until the mixture is smooth. Refrigerate until the frosting is firm enough to spread thickly.

To assemble the Cassata Alla Siciliana cake

Trim the top of the cake so that it will sit flat on the serving dish. Cut the cake into three layers horizontally. Join the layers together with the filling. Refrigerate for 2 hours or until the filling is firm. Cover the sides and top of the cake with the chocolate frosting. Fill a piping bag fitted with a star tube and pipe on rosettes and swirls. Top the rosettes with small pieces of glace fruit. Cover the cake loosely with plastic wrap and refrigerate for 24 hours before serving.

How to Work With Chocolate

All chocolate should always be melted without stirring in a double boiler or in a bowl set over hot, but not boiling water. If too hot water is used there is a danger that steam will rise, condense and fall into the melting chocolate and the tiniest drop of water will tighten the chocolate and make it impossible to use. Also, melting chocolate should never be covered with a lid as water can form on the lid and drip into the chocolate. An emergency treatment for hardened chocolate is to beat in 15-30 ml (1-2 tbsp) soft vegetable fat (shortening).

Do not use butter as butter contains a little moisture and it will not solve the problem. However, it is perfectly all right to add larger quantities of liquid to melting chocolate as this will blend in smoothly. It is just the few drops of liquid that will tighten’ chocolate. Liquids added can be spirits, coffee, juices or liqueurs. Use at least 15 ml (1 tbsp) of liquid.

Chocolate melts more evenly if it has been chopped or grated first. Chill first before grating on the coarsest grater and use a large knife for chopping chocolate. Chocolate also melts well in microwave ovens. Spread chocolate on a dish in a single layer and microwave on High for 30 seconds or until chocolate melts.

How to Make Chocolate Curls:

Chocolate curls are made by letting chocolate stand in a warm place for 15 minutes and then pulling a potato peeler across the surface.

How to Make Chocolate Scrolls:

Chocolate scrolls are made by pouring melted warm chocolate on to a cold, flat firm surface and allowing it to set. Pull a large sharp knife held at 45° angle gently through the chocolate to form the scrolls.

Free Download Printable Classic Cassata Alla Siciliana Cake Recipe (PDF) 

https://drive.google.com/open?id=1Kcs_MVRkx70woiGQPRWD8iQZJOcaMKRe