- 1 [9-inch / 23-cm long x 7 1/2-inch / 19-cm wide] fresh white [vanilla] pound cake, homemade or not
- 1 pound [454 g] ricotta cheese
- 2 tablespoons [30 mL] whipping cream
- 1/4 cup [60 g] sugar
- 2 1/2 tablespoons [37.5 mL] orange liqueur
- 2 tablespoons [30 mL] chopped mixed candied fruits
- 1 tablespoon [15 mL] chopped pistachio nuts
- 2 ounces [57 g] grated cooking chocolate
Chocolate Frosting
- 12 ounces [340 g] grated cooking chocolate
- 3/4 cup [190 mL] strong black coffee
- 1 cup [250 mL] small pieces cold unsalted butter
|
- Slice cake lengthwise into 1/2-inch [1.3-cm] thick slices.
- Into a medium bowl, press ricotta cheese through a sieve using a wooden spoon.
- Beat cheese until smooth.
- Beat in cream, sugar and orange liqueur until light and smooth.
- Using a metal spoon, delicately fold in candied fruits, pistachio nuts and grated chocolate.
- Arrange one slice of cake onto a serving plate; spread with lots of ricotta cheese mixture.
- Repeat, using all ricotta mixture, ending with a slice of cake; lightly press on top of cake.
- Wrap cake into al foil and refrigerate cake for approximately 3 hours, until cheese mixture is hard.
- To prepare frosting, into a small heavy-bottom saucepan, melt grated chocolate in coffee over low heat.
- Away from heat, whip together melted chocolate and coffee.
- Slowly beat in butter, until smooth.
- Pour frosting into a small bowl; leave to cool until firm enough to frost the cake.
- Reserve a little of the frosting to decorate.
- Frost top and sides of cake with remaining frosting.
- Decorate top of cake with reserved frosting.
- Loosely cover cake with al foil.
- Refrigerate for at least 12 hours, before serving.
|
