There are few things as luscious as a Sicilian Cassata. A cassata is a chocolatey, ricotta-filled layer cake which is traditionally made for special holidays signifying renewal or rebirth such as Christmas Eve or Easter. They are also made for weddings to symbolize a new way of life.

One small warning, even though this is fairly easy and straightforward to make, it does take a total of two days to complete. You can't decide at 2 o'clock that you want to make it for dinner that night. You can be assured however that it is more than worth the wait.

1 fresh pound cake
1 pound ricotta cheese (Polly-O brand if you can get it)
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons orange-flavored liqueur, such as Grand Mariner or Cointreau
3 tablespoons finely chopped candied orange peel (optional)
2 ounces semisweet chocolate, coarsely chopped

Frosting:
12 ounces semisweet chocolate, roughly chopped into pieces
3/4 cup very strong freshly-brewed coffee
1/2 pound chilled butter, cut into 1/2 inch pieces

Using a sharp serrated knife, cut off the end crusts off of the pound cake and level the top if it is rounded. Horizontally, slice the cake into 4 equal slices.

In a mixing bowl, using an electric mixer, combine the ricotta, cream, sugar and liqueur. Once smooth, use a rubber spatula and fold in the orange peel and chocolate.

Place one slice of pound cake (pick up gently so it doesn't break) on a large piece of plastic wrap placed on a cookie sheet. Spread cake generously with 1/3 of the ricotta mixture. Top with another slice of pound cake, repeating the above steps until complete and topped with the 4th slice of cake.

Carefully, wrap cake with the plastic wrap (leave it on the cookie sheet) and refrigerate overnight.

For the frosting: melt the chocolate and coffee in a heavy bottomed saucepan over a low flame. Stir constantly.

Remove from the heat and beat in the butter, one piece at a time. When done, the mixture will be very smooth.

Chill the frosting until it thickens and is spreadable - about 30 minutes.

Frost the cake, cover it loosely with plastic wrap and refrigerate for 24 hours before serving.

Variation: If you'd like, add 1/4 cup of chopped pine nuts (pignoli) to the ricotta mixture

--- © Chef Raven

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