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A Chocolate Cassola and Ancient Roman Philosophy

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copyright 2013 Maria Liberati/Art of Living, PrimaMedia,In

“I am like a book, with pages that have stuck together for want of use. My mind needs unpacking and the truth stored within must be turned over from time to time to be ready when occasion demands.”

Seneca, ancient Roman Philosopher

One of my favorite desserts to make anytime of the year is Cassola.. it really exemplifies Italian simplicity and elegance..and I have published this recipe before but this version has nutella and chocolate in it.

Cassola is traditionally a  Roman-Jewish dessert.. the main ingredient is fresh ricotta cheese…  Simple, sweet and delicious as all Italian dishes are, this one only has 6 ingredients and is easy for even the novice cook to whip up. The trick to its’ creamy consistency is using freshly ricotta.  Fresh ricotta is creamy, and smooth, and almost nothing like it’s factory made version.

Cassola Cioccolata (chocolate cassola)

*2 pounds freshly made  ricotta cheese

*5 whole eggs

*1 1/3 cups sugar

*4 tblsps of nutella

* 1 tblsp powdered cocoa

*1/2 fresh vanilla bean, ground

Preheat oven to 350 degrees. Place ricotta cheese in a  food processor and blend until smooth. In another bowl, place in eggs, sugar, ground vanilla bean, cocoa, nutella. Beat until a  smooth and creamy mixture.  Place into ricotta (already in food processor) about 2 tablesponns at a time.

Butter the bottom of 9 1/2 inch springform pan, then continue to  line with parchment paper. Pour in mixture and place into the oven. Bake for 30-40 minutes. When finished the outer edges will be firm but inside will be a bit soft and will not be firm. Turn off oven when done and continue to leave in oven for 15 minutes. Open oven door and let cool for 15 minutes in oven. This dessert can be eaten warm or cool.

For more traditional Italian Holiday recipes get your copy of the Award Winning Book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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