Chocolate-and-Citrus Cassata
This spectacular holiday dessert comes from chefRebecca Wilcomb's New Orleans restaurant Gianna。来装饰它,用抹刀,长椅上craper, and a cake turntable for the smoothest cake with straight sides. Prevent air bubbles from forming in the dark chocolate ganache glaze by using a spatula to stir the melting chocolate.
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Ingredients
Directions
Make Ahead
Ricotta must be drained at least 24 and up to 72 hours ahead. Cake layers may be baked 1 day ahead, individually wrapped in plastic, and chilled. Pistachio praline may be made up to 1 week ahead and stored in an airtight container. Unglazed frosted cake may be assembled and chilled overnight.