How about cake? That’s more like it. Just not a rum-soaked, candied peel, almond paste cake.
But chocolate cake? I’m all over that. Thus my Americanized take on cassata: dense chocolate cake, filled with sweetened ricotta cheese and chocolate chips, and iced with creamy fudge frosting.
Hey, don’t balk at the ricotta; it’s mild, smooth, lightly sweetened, and redolent of vanilla. The chocolate chips don’t hurt, either.
How can you resist? In honor of the upcoming Easter holiday, let’s make Cassata.
First, the cake.
Preheat the oven to 325°F.
Place the following in a mixing bowl:
1/2 cup (8 tablespoons) butter, preferably at room temperature for easiest mixing
1 1/2 cups sugar
3/4 teaspoon salt
2 teaspoons vanilla extract
1/4 teaspoon baking powder
1 tablespoon espresso powder, optional, to enhance chocolate flavor
2/3 cup Double-Dutch Dark Cocoa or Dutch-process cocoa powder
Source Recipes : -Here-
