3    Separated eggs
1/2 c  Sugar
1/2 ts Grated orange rind
1 1/2 ts Orange juice
1/2 c  Flour
Fillings:
3    Squares semisweet chocolate
1 c  Ricotta cheese
2 tb Chopped red & green glace
Cherries
3/4 c  Heavy cream
1/4 c  Powdered sugar
1/4 ts Almond extract
1/2 ts Orange extract
Whipped cream frosting

Preheat oven to 325. Line 9X9X2″ square baking pan with wax paper.
Coat with cooking spray. Prepare cake: Beat yolks in small bowl until
thick & pale. Gradually beat in sugar until light & fluffy. Stir in
rind & juice. Fold in flour until well blended. Beat whites in a
small bowl until stiff. Stir 1/4 of the whites into yolk mixture.
Fold in remaining whites. Pour into pan, spreading level. Bake for
20-22 minutes or until lightly golden. Cool cake in pan on wire rack.
Prepare fillings: Melt 1 1/2 squares of the chocolate in top of
double boiler over hot, not boiling, water. Cool. Chop remaining
chocolate into small pieces. Divide cheese in half between 2 bowls.
Stir melted chocolate into one of the bowls. Stir chopped chocolate &
cherries into the other bowl. Beat cream in small bowl until soft
peaks form. Beat in 1/4 cup powdered sugar until stiff. Fold half the
whipped cream & the almond extract into the melted chocolate ricotta
mixture. Fold remaining cream & orange extract into chopped ricotta
mixture. Line 8 1/2X4 1/2X 2 5/8″ loaf pan with plastic wrap, letting
about 2″ overhang long sides. Turn cooled cake out onto work surface;
remove wax paper. Cut cake in half horizontally with serrated knife.
Then cut cake in half crosswise to make 9 X 4 1/2″ layers. Place one
layer in bottom of prepared loaf pan. Spread with half the melted
cheese finning. Place second layer of cake in pan. Spread with half
the chopped choclate cheese filling. Top with third & fourth layer,
alternating with remaining fillings. Cover top of cassata with
overhanging plastic wrap. Refrigerate one day for cake to set. At
this point, you can frost cake & serve, or refrigerate cake up to 3
days, or freeze, tightly sealed, up to one month. To serve, loosen
the sides of the cake with a thin knife. Pulling ends of wrap,
carefully lift cake out onto serving platter; remove wrap. If cake is
frozen, thaw in refrigerator a day before serving. Pipe or spread
whipped cream frosting over sides & top of cassata. Decorate with
glace cherries if you wish. Refrigerate until ready to serve.
Whipped Cream Frosting: Beat 1 cup heavy cream in small bowl until
soft peaks form. Gradually beat in 2 Tbls. confectioners sugar until
stiff. Stir in 3/4 tsp. vanilla & 1 Tbls. orange flavored liqueur if
you wish.

Cake: