Chocolate Cherry And Marsala Cassata Food

CHOCOLATE, CHERRY AND MARSALA CASSATA

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.

ITALIAN CASSATA CAKE

Steps:

• Combine dried currants and 2 tablespoons Marsala in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
• In a food processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream 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 on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
• To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup 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 to protect the serving dish. Put 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 for several hours until set. Let cassata stand at room temperature 20 minutes before serving.

MARSALA CRANBERRY-CHERRY SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan. Gently cook over medium heat until heated through.
• Serve warm or at room temperature with a rotisserie chicken, roast pork or turkey.
• Adapted from "Half Scratch Magic" cookbook. Published by Clarkson Potter.
• Nutritional Information Per Serving (sauce only): Calories 140; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 70mg; Carbohydrate 33g; Fiber 1g; Protein 1g; Vitamin A 10%DV*; Vitamin C 2%DV; Calcium 0%DV; Iron 4%DV *Daily Value.

BRANDIED-CHERRY CASSATA

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.

CHOCOLATE MARSALA CAKE

Steps:

• Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
• Preheat oven to 180 C / 350°F.
• Place all ingredients into bowl of electric mixer.
• Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
• Pour into tin.
• Bake for 40 minutes or until a skewer inserted comes out clean.