Home » Baked cassata with chocolate

Baked cassata with chocolate

For Easter a typical Sicilian dessert

by Ada Parisi
5 min read
Cassata al forno al cioccolato

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.

Cassata al forno al cioccolato

BAKED CASSATA WITH CHOCOLATE

Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 5 voted )

Ingredients

Doses for a 22 cm cake tin or for 12 mini cassatine

  • FOR THE FILLING

400 grams of ricotta cheese

60 grams of icing sugar

100 grams of dark chocolate and/or milk chocolate

40 grams of dark chocolate drops

30 milliliters of Baileys or whole milk

  • FOR THE PASTRY

250 grams of flour 00

100 grams of cold butter

80 grams of caster sugar

vanilla extract, to taste

an egg yolk

a pinch of fine salt

30 milliliters of Baileys or milk

Procedure

Baked cassata with chocolate

FOR THE PASTRY. Put the flour on the work surface, add the cold butter cut into cubes and work quickly with fingertips. Add the sugar, vanilla and a pinch of salt, then add the yolk and baileys or whole milk and knead the dough until it becomes smooth and homogeneous. I advise you to add the liquid little by little, so as to obtain the perfect consistency. Wrap the dough in plastic wrap and put it into the refrigerator to rest for at least 30 minutes. Preheat the oven at 180 degrees.

FOR THE STUFFING. Work the ricotta with the icing sugar until it becomes soft and smooth. Melt the chocolate in a bain-marie: you can use only dark chocolate or also add a part of milk chocolate if you love sweeter tastes. Once melted, let the chocolate cool slightly, then add it to the ricotta cream. Also combine the liqueur and chocolate chips. Stir well to mix everything.

Grease and flour the cake tin and the muffin molds if you want to make baked cassate in a single portion. Coat the bottom and sides with a layer of shortcrust pastry 3-4 millimeters high and fill with chocolate ricotta cream.

Cover the tart or tarts with another disc of shortcrust pastry, rimboccandola well at the edges. If you want to cover the cake with a pastry weave, follow this VIDEO TUTORIAL to make the weaving and then cut it out with a coppapasta and lay it on the tarts as you see in the VIDEO RECIPE. Bake in a preheated oven at 180 degrees for about 35 minutes, churning out, allow to cool before unmolding the cakes. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.