Desserts Part II
Sicilian Cake with Chocolate Frosting
Cassata alla Siciliana

This is one of our favorite cakes.  It has become a Christmas tradition in our home.  It is elegant and delicious, rich but not too rich - just right.  The chocolate frosting contrasts nicely with the refreshing ricotta filling.  It is also easy to make, but like bread, involves time intervals.  We give ourselves at least three days before serving to make and age the cake:  two days to make it (a day to bake the pound cake; a day to make the filling and frosting, and assemble it), plus a day for the cake to "ripen" in the refrigerator.  Also, you can make the pound cake several days in advance, freeze it, and then finish the cake the day before you serve it.

To make things easier, you can buy a pound cake.  However, we have found we get a better cake making it ourselves. 

We learned how to make the cake from the Time-Life Series Foods of the World, the volume on Italy.

Pound Cake
1-3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
5 egg yolks
3/4 cup milk

Heat oven to 350º.  Grrease a 9" x 5" x 3" loaf pan.

Blend first 3 dry ingredients in bowl.  Set aside.  Blend butter and sugar in a food processor using the metal blade. Add vanilla, egg yolks, and milk and process until smooth.  Scrape sides of bowl.  Add dry ingredients and pulse until blended.  Spoon batter into pan.  Bake 60 to 70 minutes until golden.

Filling
16 oz. ricotta cheese
1/4 cup sugar
3 tablespoons orange-flavored liqueur, such as Triple-Sec
3 tablespoons coarsely chopped mixed candied fruit
2 ounces bittersweet or semisweet chocolate, coarsely chopped

You can use chocolate chips; however, we have found that Callebaut chocolate is so much better that we use it.  If you are using a large (11 lb.) bar, use a carving fork or clam knife to break off 2 ounces of small chunks.  Set aside.  Make an additional 12 small chunks and reserve these for building and supporting the cake's corners.  Then break off another 12 ounces and set aside.  Or use Callebaut Callets.

Put the ricotta, sugar, and orange-flavored liqueur in food processor and mix until smooth.  Remove from the processor and fold in the chopped candied fruit and the 2 ounces of chocolate pieces.  Refrigerate the filling for about 30 minutes so it can firm up.

Slice the end crusts off the pound cake and level the top if it is rounded.  It does not have to be perfectly level; the frosting will cover some of the bumps and elevated parts.   Cut the cake horizontally into four approximately 1/2" slabs.

When the ricotta filling is chilled, place the bottom slab in the center of a cake plate (position it where you want it, because it will not be easy to move it later), and spread it generously with the filling.  Take four of the 12 reserved chocolate chunks and place one on each corner of the slab to help evenly support the next slab.  Place the next cake slab on top; be sure the sides and ends are even.  Spread with ricotta filling; put little chocolate chunks on the corners for support.  Repeat with next slab; then put on top slab.  Gently press loaf together.  Chill for 2 hours until ricotta is firm.

Frosting
12 oz bittersweet or semisweet chocolate, cut into small pieces
3/4 cup strong black coffee
1/2 pound unsalted butter, cut into 1/2 inch pieces, completely chilled

Make some very strong coffee; we use a small direct infusion coffeemaker.  Melt the 12 ounces of chocolate with the coffee in a saucepan over low heat, stirring constantly.  Remove from heat and beat in the chilled butter, 1 piece at a time.  Beat until smooth.  Chill frosting until it thickens to a consistency which allows spreading.  Spread over cake.  Cover cake loosely with plastic wrap, and let ripen in refrigerator for 24 hours.