Best 2 Chocolate Cherry And Marsala Cassata Recipes

Indulge in the symphony of flavors that is chocolate cherry and marsala cassata, an exquisite Italian dessert that is sure to tantalize your taste buds. This delectable cake boasts a moist sponge cake base layered with creamy ricotta filling, luscious chocolate ganache, and a vibrant cherry compote, all enveloped in a delicate layer of marzipan. As you cut into this culinary masterpiece, the rich chocolate and sweet cherries dance on your palate, while the velvety ricotta filling provides a smooth and creamy contrast. A hint of Marsala wine adds a touch of sophistication, elevating this dessert to new heights of indulgence. Prepare to embark on a journey of culinary bliss as you explore the detailed recipes for chocolate sponge cake, ricotta filling, chocolate ganache, cherry compote, and marzipan, all skillfully combined to create this extraordinary dessert.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE, CHERRY AND MARSALA CASSATA

Chocolate, Cherry and Marsala Cassata image

Categories Cake Food Processor Chocolate Dessert No-Cook Easter Ricotta Currant Cherry Marsala Bon Appétit

Yield Serves 6

Number Of Ingredients 13

Ingredients

Filling
1/3 cup dried currants
5 tablespoons Marsala
1 17-ounce can dark sweet pitted cherries in syrup, drained (syrup reserved for frosting)
1 15-ounce container ricotta cheese
1/4 cup sugar
2 tablespoons whipping cream
1 16-ounce pound cake
Chocolate Frosting
12 ounces semisweet chocolate, chopped
1/4 cup Marsala
1 cup (2 sticks) chilled unsalted butter, cut into pieces
Reserved cherry syrup

Steps:

For filling:
Combine dried currants and 2 tablespoons Marsala in small bowl. Let currants macerate 15 minutes. Cut cherries into eighths and drain on paper towels. Drain currants.
Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and whipping cream in processor until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer atop filling. Spread remaining filling over. Arrange third pound cake layer atop filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
For Frosting:
Combine 1/2 cup reserved cherry syrup, semisweet chocolate and Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
Slide sheets of waxed paper under edges of cassata. Transfer 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate until set. (Can be prepared 1 day ahead.) Let cassata stand at room temperature 20 minutes before serving.

CHRISTMAS CASSATA

Christmas Cassata image

Looking for a Christmas dessert? Then check out this Italian-inspired cassata layered with chocolate.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 16

Number Of Ingredients 8

Ingredients

1/3 cup currants or raisins
1 can (16 1/2 ounces) pitted dark sweet cherries, drained and syrup reserved
1 container (15 ounces) ricotta cheese
1/2 cup Cool Whip frozen whipped topping, thawed
6 tablespoons sweet Marsala wine or orange juice
1 loaf (16 ounces) pound cake
1 bag (12 ounces) semisweet chocolate chips (2 cups)
1 cup firm butter or margarine, cut into pieces

Steps:

Place currants and 3 tablespoons of reserved cherry syrup in small bowl; reserve 1/2 cup cherry syrup. Let stand about 15 minutes or until currants are softened; drain. Coarsely chop cherries; set aside.
Place ricotta cheese, whipped topping and 3 tablespoons of the wine in food processor or blender. Cover and process until smooth. Transfer to medium bowl; fold in cherries and currants.
Cut pound cake horizontally into 3 layers. Place bottom layer on serving dish. Spread with half of the ricotta mixture. Add middle cake layer. Spread with remaining ricotta mixture. Add top cake layer. Cover with plastic wrap and refrigerate about 2 hours or until ricotta mixture is firm.
Melt chocolate chips in 2-quart saucepan over low heat, stirring frequently. Stir in remaining 3 tablespoons wine and reserved 1/2 cup cherry syrup until smooth; remove from heat. Beat in butter, a few pieces at a time, using wire whisk, until melted. Refrigerate about 45 minutes or until thick enough to spread. Spread chocolate mixture over top and sides of dessert. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

Tips:

Mise en Place: Before starting, ensure all ingredients are measured, prepped, and ready to use.
Quality Ingredients: Use high-quality semisweet chocolate, creamy mascarpone, sweet Marsala wine, and fresh cherries for the best flavor.
Proper Chilling: Chill the cassata for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set properly.
Patience: Making cassata takes time and care. Don't rush the process to achieve the best results.
Serving: Serve the cassata chilled, garnished with fresh cherries and a dusting of powdered sugar for an elegant presentation.

Conclusion:

The Chocolate Cherry and Marsala Cassata is a delightful and visually stunning dessert that combines rich chocolate, sweet cherries, and the unique flavor of Marsala wine. With its creamy, layered texture and decadent flavors, this cassata is sure to impress your guests and satisfy your sweet cravings. Whether you're celebrating a special occasion or simply indulging in a delectable treat, this recipe will not disappoint. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this masterpiece of Italian dessert. Buon Appetito!