Cassata

• 1 loaf sponge cake
• 2 Tbsp. orange liqueur
• 2 c. Ricotta cheese
• 1 c. sugar
• 1 tsp. almond extract
• 1/4 c. semi-sweet chocolate pieces, chopped
• 2 Tbsp. finely chopped mixed candied fruit
• 8 oz. (8 sq.) semi-sweet chocolate, cut in small pieces
• 1/2 c. strong coffee
• 3/4 c. unsalted butter, cut in small pieces and chilled
• 4 candied cherries, halved

1. Slice cake into 4 layers.
2. Reserve a layer for top.
3. Drizzle orange liqueur over remaining 3 layers.
4. Combine cheese, sugar, almond extract, chocolate and fruit.
5. Use as a filling for cake layers.
6. Top with pain layer.
7. Chill.
8. Heat chocolate with coffee in a heavy saucepan until chocolate is melted, stirring constantly.
9. Remove from heat.
10. Add butter, piece by piece, beating until frosting is smooth.
11. Chill until of spreading consistency.
12. Spread frosting over sides and top of cake.
13. Swirl, as desired.
14. Decorate with whipped cream rosettes.
15. Chill thoroughly.
16. Makes 1 cake.

cake, orange liqueur, ricotta cheese, sugar, almond extract, semisweet chocolate, mixed candied fruit, semisweet chocolate, coffee, unsalted butter, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793866 (may not work)