Let them eat cake

Not much going on in the rumor world or much else for that matter now that the holidays are over and no trips are planned for awhile. Thought I'd share an old family favorite-it's an Italian cake that as one of my mom's friends once said "It's the only cake I've ever wanted to stick my face in". It takes 2-3 days to make, but it is worth it. I made it for Christmas and for New Years this year.

Cassata Alla Siciliana

Serving Size : 8
Prep.Time: About 40 minutes

Ingredients

1 fresh pound cake 9"long 3"wide (or you can make 3- 9 inch round chocolate cakes if you are a chocoholic)
1 pound ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons Grand Manier or other orange-flavor liqueur
3 tablespoons coarsely chopped mixed candied fruit
2 ounces semisweet chocolate -- coarsely chopped
3 tablespoons chopped pistacios

FROSTING:

12 ounces good quality semisweet chocolate -- cut in small pieces
3/4 cup strong black coffee
1/2 pound thoroughly chilled unsalted butter -- cut in 1/2" pieces

Directions

With a sharp knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut cake horizontally into 1/2- to 3/4-inch thick slabs. With a wooden spoon or electric mmixer, beat the ricotta cheese until smooth. Beating constantly, add cream, sugar and Strega. With a spatula, fold in the chopped candied fruit, nuts and chocolate. Center the bottom slab of cake on a flat plate; spread it generously with the ricotta mixture. Carefully place another slab of cake on top, keeping sides and ends even; spread more ricotta mixture. Repeat the process until all the cake slabs and filling are used up, ending with a plain slab of cake on top. Gently press the loaf together to make it as compace as possible. Don't worry if it feels wobbly; chilling firms the loaf. Refrigerate the Cassata for about 2 hours, or until the filing is firm.

For the frosting: melt the 12 ounces of chocolate withe the coffee in a small heavy saucepan over low heat, stirring constantly until chocolate is completely dissolved. Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until mixture is smooth. Chill frosting until it thickens to spsreading consistency. With a small metal spatula, spread frosting evenly over the top, sides and ends of the chilled Cassata, swirling it as decoratively as possible. Cover frosted Cassata loosely with foil and chill at least 24 hours before serving it (this "ripens" the dessert).