Instant Cassata
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INGREDIENTS 2/3 cup ricotta cheese
2 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 of a (10-3/4 ounce) frozen pound cake, thawed
3 ounces semisweet chocolate, chopped
6 tablespoons cherry preserves
2 tablespoons unsalted butter
2 tablespoons brandyMix ricotta, sugar and vanilla in a small bowl. Cut cake horizontally into 4 layers. Place bottom layer on plate. Spread with 1/3 of ricotta. Top with second layer and spread 1/3 ricotta. Repeat layering, ending with cake.
Melt chocolate with preserves and butter in heavy small saucepan over low heat, stirring until smooth. Mix in brandy. (Can be prepared 1 day ahead. Cover cake and refrigerate. Cover sauce and let stand at room temperature. Rewarm sauce over low heat, stirring.)
Cut cake crosswise into 4 slices. Arrange cut side down on plates. Spoon warm sauce over and serve.
Serves 4