Chocolate Cassata Recipe

Name: Chocolate Cassata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Frosting; 4 ounces semisweet chocolate, chopped (scant 1 cup); 6 ounces unsalted butter, room temperature; 1/2 cup brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1/2 cup boiling water); Cake; 2 cups ricotta cheese; 1/4 cup confectioners' sugar; 1 tablespoon orange zest; 3 ounces chocolate (sweet, semi-sweet, bittersweet or milk chocolate, in one chunk); 1 chocolate pound cake (store-bought or homemade); 4 tablespoons orange liqueur (like Grand Marnier, Cointreau, etc.)

Servings: persons

Frosting
4 ounces semisweet chocolate, chopped (scant 1 cup)
6 ounces unsalted butter, room temperature
1/2 cup brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1/2 cup boiling water)
Cake
2 cups ricotta cheese
1/4 cup confectioners' sugar
1 tablespoon orange zest
3 ounces chocolate (sweet, semi-sweet, bittersweet or milk chocolate, in one chunk)
1 chocolate pound cake (store-bought or homemade)
4 tablespoons orange liqueur (like Grand Marnier, Cointreau, etc.)

1
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.
2
Remove from heat and refrigerate until firm, stirring every 15 minutes, about 1 hour.
3
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.
4
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.
5
Top with second layer layer, sprinkle with remaining orange liqueur and spread with the rest of the ricotta. Place 3rd cake layer on top.
6
Using a narrow spatula, frost top and sides with the cooled chocolate mixture.
7
Refrigerate until serving time but no longer than 8 hours.

978

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Frosting, 4 ounces semisweet chocolate, chopped (scant 1 cup), 6 ounces unsalted butter, room temperature, 1/2 cup brewed espresso (or 1 tablespoon instant espresso powder dissolved in 1/2 cup boiling water), and more.

Yes, Chocolate Cassata falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cassata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions