Chocolate Cassata

wtorek, 18 lutego 2014

4 ounces semisweet chocolate, chopped (scant 1 cup)
6 ounces unsalted butter, room temperature
1/2 cup brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1/2 cup boiling water)

1 Frosting: Place chocolate, butter and espresso in a small heatproof bowl or the top of a double boiler. Set over gently simmering water, with the bottom not the touching water. Stir until melted, smooth and combined.
2 Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
3 Filling: In a bowl, stir together the ricotta, sugar and orange zest. Using a grater, grate the chocolate chunk into the bowl and fold into the ricotta.
4 Assembly: Using a serrated knife, slice the pound cake horizontally to form 3 equal layers. Place 1 layer on a flat plate and sprinkle with 2 tablespoons orange liqueur. Spread 1/2 of the ricotta mixture on top.
5 Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
6 Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
7 Refrigerate until serving time but no longer than 8 hours.

Golden Mercies