This cake is inspired by the more famous Cassata Siciliana. One day, I will definitely challenge myself with the original cassata and I will share it with you too.
For now, I hope you will enjoy this rich and delicious sponge filled cake, enriched with a layer of soft hazelnut chocolate cream 🙂
![Cassatella & Chocolate Cake](http://www.pietrufurnar.com/wp-content/uploads/2020/02/Screenshot_20200225-143254_Instagram-960x957.jpg)
- DifficultyMedium
- CostMedium
- Preparation time30 Minutes
- Rest time4 Hours
- Cooking time35 Minutes
- Servingserves 10 people
- Cooking methodOven
- CuisineItalian
Ingredients
For the sponge
- 150 glight muscovado brown sugar
- 75 gwithe spelt flour (or white flour type 0)
- 75 gpotato starch (or corn starch)
- 5eggs
- 1vanilla pod
- 1 pinchtable salt
For the ricotta cheese filling
- 1500 gfresh Sicilian ricotta cheese
- 275 gicing sugar
- 100 gdark chocolate chips
For the almond and pistachio paste
- 400 gground almond
- 300 gicing sugar
- 100 gground pistachio
- 1/3 glasstable water
For the hazelnut chocolate cream
- 500 ghazelnut-chocolate spreadable cream
- 500 gfresh cream
For the syrup
- 150 mltable water
- 50 gsugar
- 1 spoonMarsala wine (or Rum)
For the decoration
- 200 gcrushed almond
- 200 gcrushed pistachio
Preparation
For the sponge
– put the eggs, the vanilla seeds and the sugar into a large bowl or planetary mixer;
– whisk for about 15 minutes till you get a voluminous smooth cream;
– sift the flour onto the cream and mix gently with a rotary movement from the bottom to the top of the bowl;
– pour the sponge mixture onto a greased 24×24 cm squared baking tray
– bake at 180 degrees for about 35/40 minutes;
For the ricotta cheese filling
– sift twice the ricotta cheese onto a large bowl;
– sift the icing sugar onto the ricotta cheese and mix well;
– add the chocolate chips and mix well;
– cover with cling film and keep it in the fridge;
For the almond and pistachio paste
– mix all the ingredients together till you get a smooth spreadable paste;
For the syrup
– pour all the ingredients onto a saucepan;
– put the saucepan onto the stove and cook on a low-medium heat till the sugar melts;
– allow to cool down;
To assemble the cake
– take a long and sharp knife and cut the sponge in 4 thin layers;
– put them next to each other, onto a serving tray in order to create the base of the cake;
– wet it all with the syrup, by using a brush;
– spread the ricotta cheese cream onto the wet sponge;
– cover with a layer of almond and pistachio paste;
– whip the fresh cream and mix it gently with the hazelnut chocolate cream;
– spread the chocolate cream all over the cake;
– top the cake with crushed nuts;
– keep refrigerate for at least 4 hours before serving;
– best if consumed by 24 hours;