Description
A Sicilian classic that can romance any sweet tooth.
Ingredients
Scale
- CAKE
- 1 box of pound cake mix, baked with 1 tsp. orange zest
- 16 oz. whole milk ricotta
- 2 Tbls. heavy cream
- 1/4 cup sugar
- 3 Tbls. Gran Marnier, plus more for drizzling on layers
- 3 Tbls. mixed candied fruit, chopped
- 2 oz. semi-sweet chocolate, chopped
- 3 Tbls. pistachios, toasted and chopped
- FROSTING
- 12 oz. semi-sweet chocolate, chopped
- 3/4 cup strong black coffee, brewed
- 1/2 lb. unsalted butter, chilled and cut into small pieces
Instructions
- (!)Cake
- Drain ricotta through course sieve to remove most liquid for about 3 hours.
- Trim cooled pound cake on all sides to create straight edges. Slice horizontally into about three 1/2″ slabs.
- Beat drained ricotta until smooth and then add heavy cream, sugar and Gran Marnier.
- Fold in chopped candied fruit, pistachios, and chocolate into ricotta mixture.
- Cut small sheets of wax paper and place on the edges of a presentation plate. Place bottom slab of pound cake on wax paper.
- Drizzle Gran Mariner on cake slab to moisten. Coat with ricotta mixture and then place next cake slab on top while keeping edges even. Repeat and finish with a cake slab.
- Gently press on top to condense cake. Cover plate and cake with plastic wrap and set in the fridge for 2 hours.
- (!)Frosting
- Melt chocolate and coffee over medium-low heat in a medium sauce pan until melted.
- Remove from heat and beat in butter a couple pieces at a time. Continue till all is incorporated and smooth.
- Chill until a spreadable consistency. Cover the set cake with frosting. Cover with plastic wrap and chill for 24 hours.
- Remove from chiller and decorate with remaining frosting and candied fruit if desired.
- Enjoy & repeat!
- Prep Time: 30 hours