Ingredients
4 eggs
½ cup of sugar
¾ of a cup of sifted flour with ¾ of a teaspoon of baking powder
1/3 of a cup of brandy
Filling
½ cup of sugar
4 teaspoons of water
375 grams of cream cheese
60 grams of preserved candy fruit (minced)
100 grams of dark chocolate (bar chopped finely)
60 grams of preserved cherry candy cut in four
Chocolate Mix
315 grams of dark chocolate (bar)
90 grams of butter
Preparation of recipe
- Dough: Whip the eggs till they sponge, go adding the sugar little by little but continuing to whip until it gets creamy. Mix with the flour and baking powder and pour it in an oiled and floured mold (23x32 cm.). Bake for 10-12 minutes or until you’re sure the bread is cooked. Flip it over onto a grid and let it cool.
- Filling: In a small pot boil the water and sugar, stirring constantly until you obtain syrup. Withdraw and let it cool off. Whip up the cream cheese, and mix well with the chocolate, syrup, cream, preserved fruit, and cherries.
- Pad a rectangular mold (11x21 cm.) with plastic. Slice up the bread and sprinkle the brandy on it. Cover the base and sides of the mold with the bread, fill it up with the filling and cover it with the rest of the bread. Cover it well and stick in the freezer until it solidifies.
- Chocolate mix: Place the chocolate and butter in a small pot, stir it well over a low flame until you have smooth mixture. Let it cool.
- Unmold the Cassata over a grid and cover it with the chocolate mud. Return to the freezer until the chocolate mix curdles.
10 servings
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