1 lemon pound cake, 9 1/4x5 1/4
1 pound ricotta cheese
2 tablespoons heavy cream
1/2 cup sugar
1/2 cup amaretto di Saranno
1/4 cup crushed pineapple, drained
10 maraschino cheeries, drained and chopped
2 ounces semi sweet chocolate
1/4 cup nuts, coarsely chopped
12 ounces semi sweet chocolate
3/4 cup amaretto di Saranno
1/2 pound butter, cut in 1/2" cubes
CAKE: Slice horizontally into 1/2 or 3/4 inch thick slices. Beat cheese until smooth. Beating constantly add cream, sugar and Amaraeeto. With spatula, fold in chopped chocolate and fruit.
Center bottom slice of cake on flat plate and generously spread with ricotta mixture. Repeat layering. Gently press loaf together to make it as compact as possible. Refrigerate for about 2 hours or until firm.
FROSTING: Melt chocolate with Amaretto in a small heavy saucepan over low hear until dissolved. Remove pan from heat and beat in butter one piece at a time until mixture is smooth. Chill until mixture thickens to spreading consistency. Spread frosting over Cassata. Cover loosely and let the Cassata ripen in the refrigerator at least 24 hours before serving. Serves 10-12 people.