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Cassata Torte


Traditional Sicilian Cassata Torte
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Course: Dessert
Cuisine: Italian
Keyword: Cassata Torte, Dessert
Prep Time: 15 minutes
Chill Torte: 1 day 6 hours
Total Time: 1 day 6 hours 15 minutes
Servings: 12 slices
Author: athomewithrebecka



  • 2 10 ounce loaf frozen pound cake thawed
  • 5 tablespoons Galliano Liqueur
  • 2 8 ounce packages cream cheese
  • 1 cup whole milk ricotta cheese
  • ¾ cups sugar
  • 3 tablespoons flour
  • 3 eggs
  • ½ cup semi-sweet chocolate chips chopped
  • cups slivered almonds
  • 1 whole zest lemon
  • 1 teaspoon vanilla extract
  • teaspoon almond extract
  • juice from ½ lemon


  • 1 cup Nutella
  • ½ cup semi sweet chocolate chips


  • Cut pound cake into 16 ½-inch slices (there will be about ¼ cake left) Sprinkle both sides of sliced pound cake with 3 tablespoons Galliano Liqueur.
  • butter the bottom and side of a 9-inch spring form pan, cut a round of parchment paper to fit bottom of pan and butter, place parchment in pan
  • Arrange cake slices around sides of pan. Add remaining slices to the bottom of pan cutting pieces to fit, set aside


  • In a large bowl combine cream cheese, ricotta cheese, ¾ cups sugar, and flour. Beat with electric mixer on medium high until smooth and fluffy (about 2 minutes)
  • Add eggs, almonds, chopped semi-sweet chocolate chips, 2 tablespoons Galliano, lemon zest, lemon juice, vanilla and almond extracts. Beat until just combined
  • Pour cake into lined pan and spread evenly.  Bake for 35-40 minutes or until edges appear to be set and center appears nearly set when gently shaken.  Do not over cook.  Cool on wire rack for 30 minutes
  • Losen edges of torte with a dull knife, remove sides of springform pan and cool for additional hour, cover with plastic wrap and chill for 6-24 hours


To Serve:
Heat Nutella and chocolate chips in microwave set on high for 1 minute, stir to combine, heat additional 30 seconds if chocolate chips are not melted completely.  Pour chocolate over top of cake. 
Serve with drizzle of strawberry and chocolate sauce