The Cassata originates from Sicily and is typically made with sponge cake. The word Cassata is stemmed from the Arabic word quas'at, or qas'at, which describes a broad bowl. Common dessert ideally eaten in the cold seasons. Cassata cake resembles a cannoli however more gooey.
The cassata is typically dininged at unique celebrations and is purchased lots of Sicilians to enjoy at Easter time.
� 2 tablespoons confectioners� sugar
� 1 tablespoon amaretto liqueur
� 2 ounces bittersweet chocolate, finely chopped
� 3 tablespoons granulated sugar
� 1 tablespoon unsalted butter
� Finely grated orange zest, for garnish
� 2 tablespoons finely chopped candied orange peel
� One 16-ounce pound cake, sliced 1/2 inch thick and cut into twelve 2 1/2-inch rounds with a cookie cutter
2. Include half of the chocolate and candied orange peel and pulse simply to integrate.
3. Spread out the granulated sugar on a little plate.
4. Gently press both sides of each pound cake round into the sugar to coat, tapping off the excess sugar.
5. In a huge nonstick frying pan, melt half of the butter.
6. Include the sugared pound cake rounds in 2 batches, making use of the remaining butter, and cook over moderate heat, turning when, up until the rounds are golden and the sugar is caramelized, about 1 minute per side.
7. Transfer the rounds to a rack to cool a little.
8. Place 6 rounds on plates and top with half of the ricotta mix.
9. Top with the remaining rounds and ricotta mix.
10. Sprinkle the remaining chocolate and candied orange peel ahead and garnish with orange zest.
Ingredients:
� 1 cup fresh ricotta� 2 tablespoons confectioners� sugar
� 1 tablespoon amaretto liqueur
� 2 ounces bittersweet chocolate, finely chopped
� 3 tablespoons granulated sugar
� 1 tablespoon unsalted butter
� Finely grated orange zest, for garnish
� 2 tablespoons finely chopped candied orange peel
� One 16-ounce pound cake, sliced 1/2 inch thick and cut into twelve 2 1/2-inch rounds with a cookie cutter
Directions:
1. In a small food mill, incorporate the ricotta with the confectioners' sugar and amaretto and puree till extremely smooth.2. Include half of the chocolate and candied orange peel and pulse simply to integrate.
3. Spread out the granulated sugar on a little plate.
4. Gently press both sides of each pound cake round into the sugar to coat, tapping off the excess sugar.
5. In a huge nonstick frying pan, melt half of the butter.
6. Include the sugared pound cake rounds in 2 batches, making use of the remaining butter, and cook over moderate heat, turning when, up until the rounds are golden and the sugar is caramelized, about 1 minute per side.
7. Transfer the rounds to a rack to cool a little.
8. Place 6 rounds on plates and top with half of the ricotta mix.
9. Top with the remaining rounds and ricotta mix.
10. Sprinkle the remaining chocolate and candied orange peel ahead and garnish with orange zest.