Baked cassata with chocolate: variation of the original recipe of the SICILIAN BAKED CASSATA, prepared with ricotta and chocolate chips. I made single portions in muffin molds because I want to take them to the Easter Monday picnic. But with the same doses you can prepare a tart of normal size in a cake pan of 22 centimeters in diameter.
The preparation is simple, as you see in video tutorial on Instagram or YouTube where you can also find a specific tutorial on how to make decorative weaving on tarts. Normally, though, the baked cassata is covered entirely by a shortcrust disc or by the classic braided stripes typical of Italian tarts.
The short pastry it is flavored with vanilla and I added Baileys instead of milk, since we will eat it among adults. The cream is made with sheep's ricotta, tasty and creamy, icing sugar, melted milk and dark chocolate, chocolate chips and a little’ of liquor (also in this case you can omit it if children will also eat it) . I do not recommend the use of cocoa powder.
If you like CAKES WITH CHEESE, don't miss it ZUCCOTTO SICILIAN CASSATA ICE CREAM, the COLD FRUIT AND COTTAGE CHEESE TART, the QUICK RICOTTA AND LEMON BISCUITS. Have a nice day and a happy Easter.