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!
CHRISTMAS CASSATA
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
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
CHOCOLATE CASSATA
Chocolate and orange - some of my favorite flavors. Use a yellow pound cake if you can't find a ready made chocolate one. Or make one from the many recipes here on Zaar.
Provided by SusieQusie
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
- 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.
- 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.
- Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
- Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
- Refrigerate until serving time but no longer than 8 hours.
Nutrition Facts : Calories 399.4, Fat 38.2, SaturatedFat 24.1, Cholesterol 77.1, Sodium 62.1, Carbohydrate 13.2, Fiber 4.2, Sugar 4.1, Protein 10.3
BRANDIED-CHERRY CASSATA
Cassata, a Sicilian cake made for festive occasions, is filled with layered mixtures of ricotta, vanilla, candied fruit, sugar, and liqueur--we used juicy brandied cherries. Now there's a reason to celebrate!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Put ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer mixture to a bowl, and then stir in drained cherries. Refrigerate.
- Preheat oven to 350 degrees. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely. Stir in cherry liquid. Refrigerate. Coat an 8-inch square baking pan with cooking spray. Line with parchment; coat lining with spray. Dust with flour; tap out excess.
- Bring milk and butter to a boil in a small saucepan. Remove from heat. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in remaining cup granulated sugar and the vanilla. On low speed, gradually add flour. Drizzle in hot-milk mixture. Beat in baking powder and salt (do not overmix).
- Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 20 minutes. Let cool on a wire rack 30 minutes. Unmold; remove parchment. Let cool completely.
- Split cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of filling on bottom layer. Top with middle layer, and spread with remaining filling. Top with third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares.
CASSATA CAKE
Steps:
- Gather the ingredients.
- In a large bowl, combine the ricotta, powdered sugar, cinnamon, and vanilla with an electric mixer or by hand until you have as smooth and homogenous a mixture as possible-the ricotta will still cause it to have a few lumps.
- Once the ricotta mixture is well incorporated, hand stir in the chocolate chips and the lemon zest.
- Cover the bowl with plastic wrap and refrigerate it at least for as long as it takes you to bake and cool the cake. The filling could be made a day in advance if desired.
- Gather the ingredients.
- Once your cakes of choice are completely cool, either use a long serrated knife or sturdy thread to slice them horizontally into 2 layers. Reserve the 4 layers.
- In a small bowl, mix the rum with the water.
- Use a pastry brush to brush the outside part of the cake layers with the liquor mixture. Give each layer a minute or two to absorb the alcohol before assembling the cake.
- Place a single layer of cake in the bottom of a 9-inch cheesecake springform pan. Spread 1/3 of the chilled filling mixture on top. Repeat with a second layer of cake and another 1/3 of the mixture and spread the final 1/3 of the mixture on top of the third layer of cake.
- Cover the assembled cake with the fourth layer of cake, brown part up.
- Wrap the unfrosted cake in plastic wrap and refrigerate it for at least 4 hours.
- Once you're ready to assemble, whip the cream with powdered sugar and rum. Beat until you have firm peaks. If not using right away, store the whipped cream in the refrigerator until ready to use.
- Unwrap the cake and carefully move it to a serving plate. Frost the cake top and then the sides with the whipped cream mixture.
- Alternate the strawberries with the cherries on the outer edge of the cake. Place the chocolate shavings in the center. If not slicing right away, place the cake back in the fridge.
- Serve and enjoy
Nutrition Facts : Calories 731 kcal, Carbohydrate 81 g, Cholesterol 90 mg, Fiber 2 g, Protein 14 g, SaturatedFat 21 g, Sodium 285 mg, Sugar 63 g, Fat 40 g, ServingSize 12 servings (serves 12), UnsaturatedFat 0 g
MUSHROOM AND MARSALA CASSEROLE WITH POLENTA CRUST
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Cover the dried mushrooms with about 2 cups water in a small pot. Bring to boil, then reduce the heat and simmer to reconstitute them. Meanwhile, heat the EVOO in a Dutch oven over medium-high heat. Add the portobello and mixed fresh mushrooms and cook until darkened and tender, 15 to 20 minutes. Add the garlic, rosemary, thyme, carrots and onions, and season with salt and pepper. Cook, stirring, 7 to 8 minutes. Add the tomato paste and stir 1 minute. Add the Marsala and deglaze the pan, scraping up the browned bits from the bottom. Add the soaked dried mushrooms and most of the cooking broth, leaving behind the last few spoonfuls as grit may settle there. Transfer the stew to a 10 to 12-inch casserole dish. Heat the milk and 1 1/2 cups water to a simmer in a large saucepan. Whisk in the polenta and cook, whisking, until thickened. Remove from the heat while the polenta is still pourable and stir in the butter, Parmesan and salt and pepper to taste. Pour the polenta over the mushrooms in the casserole dish. Top with the smoked cheese and sprinkle with parsley. Cover the casserole with foil and bake for 20 minutes. Uncover and bake until golden and bubbly on top, 15 to 20 more minutes. Cook's Note: If you are not serving the casserole immediately, assemble it but do not bake. Cool, then store in the refrigerator. Bake as directed before serving.;
CASSATA CAKE
Provided by Warren Brown
Categories Cake Berry Cheese Dairy Fruit Dessert Bake Fourth of July Vegetarian Ricotta Strawberry Birthday Party Advance Prep Required Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield One 9-inch layer cake
Number Of Ingredients 21
Steps:
- 1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.
- 2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.
- 3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.
- 4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.
- 5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.
- 6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.
- 7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.
- 8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.
- 9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.
- 10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
- 11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
- 12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
- 13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.
- 14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.
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!
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