Ingredients

4 eggs
1/2 cup caster sugar
3/4 cup self-raising flour, sifted
1/3 cup brandy.

Cassata Filling

1/2 cup sugar
2tbsp water
375g ricotta cheese
100g dark chocolate, finely chopped
60g glace cherries, quartered
60g mixed peel , chopped
45g unsalted pistachios, chopped
1/2 cup cream (double), whipped.

Chocolate Coating

4 eggs
315g dark chocolate
90g butter.

Method

Place eggs in a bowl and beat until light and fluffy. Gradually beat in caster
sugar and continue beating until mixture is creamy. Fold in flour.
Pour batter into a greased and lined tin 26 x 32 cm in a swiss roll tin and
bake at 180c/350F for 10-12 minutes or until cooked when tested with a skewer. Turn onto a wire rack to cool.

To make filling, place sugar and water in a saucepan and cook over a low heat, stirring constantly, until sugar dissolves. Cool. Place ricotta cheese in a food processor or blender and process until smooth. Transfer to a bowl, add syrup, chocolate, cherries, mixed peel, pistachios and cream and mix to combine.

Line a 11x 21 cm loaf tin with plastic food wrap. Cut cake into slices and
sprinkle with brandy. Line base and sides of prepared tin with cake.
Spoon filling into tin and top with final layer of cake.
Cover and freeze until solid.

To make coating, place chocolate and butter in a saucepan and cook, stirring
over a low heat until melted and mixture is well blended. Allow to cool slightly
Turn frozen cassata onto a wire rack and cover with coating.
Return to freezer until chocolate sets.

Serves: 10