Italian
Cassola
by Cucina con Ruben · 548K subscribers on YouTube
A traditional Jewish-Roman cheesecake made with ricotta, eggs, and sugar, flavored with orange zest and sambuca, baked until golden, and served with a rich chocolate sauce made from leftover Easter eggs.
- Cook
- 55 min
- Difficulty
- easy
Ingredients
9 items- 500 gCow's RicottaWell drained
- 4 pcsEggsWhole eggs
- Orange ZestZest of one orange
- SugarTo taste, about 150-200 g
- SaltA pinch
- SambucaA splash; can be substituted with rum or orange blossom water
- CreamFor the chocolate sauce, amount not specified
- MilkFor the chocolate sauce, amount not specified
- Dark ChocolateLeftover Easter egg chocolate; can use any dark chocolate
Method
- Drain the ricotta well to remove excess liquid.
- In a bowl, combine the drained ricotta, orange zest, whole eggs, sugar, a pinch of salt, and a splash of sambuca (or rum, or orange blossom water). Mix until smooth.
- Line a baking pan with wet and squeezed parchment paper.
- Pour the mixture into the prepared pan and spread evenly.
- Bake at 170°C for 50-60 minutes (or 45 minutes at 170°C then 10 minutes at 180°C) until the top is golden brown and the cake is set.
- For the chocolate sauce: heat cream and milk in a saucepan over medium heat.
- Break the leftover chocolate Easter egg into small pieces and add to the warm cream-milk mixture.
- Stir until the chocolate is completely melted and the sauce is smooth. Remove from heat and let cool slightly.
- Let the cassola cool completely (it firms up as it cools), then cut into slices.
- Serve the cassola slices with the chocolate sauce drizzled on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
