Sicilian cake with chocolate frosting - serves 8.

1 fresh pound cake about 9 inch long and 3 inches wide
1 lb. Ricotta cheese
2 tbsp. heavy cream
1/4 c. sugar
3 tbsp. orange flavored liqueur
3 tbsp. coarsely chopped mixed candied fruit
2 oz. semi-sweet chocolate, coarsely chopped

With sharp serrated knife, slice end crusts off pound cake and level top of it if rounded. Cut cake horizontally into 1/2-3/4 inch thick slabs. Rub Ricotta cheese through coarse sieve into bowl - beat with a beater until smooth. Beating constantly, add cream, sugar and liqueur. With spatula fold in chopped candied fruit and chocolate. Center the bottom slab of cake on a plate and spread generously with Ricotta mixture.

Carefully place another slab of cake on top, keeping sides and ends even, and spread with more Ricotta. Repeat until all slabs are reassembled and filling has been used up - ending with a plain slice of cake on top. Gently press loaf together to make as compact as possible. Do not worry if cake feels wobbly; chilling firms loaf. Refrigerate Cassata for about 2 hours or until firm.

CHOCOLATE FROSTING:

12 oz. semi-sweet chocolate, cut in sm. pieces
3/4 c. strong black coffee
1/2 lb. unsalted butter, cut into 1/2 inch pieces and thoroughly chilled

Melt 12 ounces of chocolate with coffee in a small heavy saucepan over low heat, stirring constantly until chocolate has completely dissolved. Remove pan from heat and beat in chilled butter, 1 piece at a time. Continue beating until mixture is smooth. Then chill this frosting until thickens to spreading consistency. With small metal spatula, spread frosting evenly over top, sides and ends of Cassata. Cover loosely with plastic wrap or foil and let "ripen" in refrigerator for at least 24 hours before serving.