---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Sicilian Cassata--Part 2
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
            See directions
  
      Place 3 eggs, 1/2 cup sugar, 3 egg yolks & 1 tsp.
   vanilla in bowl. Using a mixer with a balloon whip, if you
   have one, whip on high till slightly thickened &
   lemoncolored, about 34 minutes. Turn mixer to low &
   continue to mix. Beat 2 egg whites till stiff but not dry,
   about 23 minutes. Add flour mixture to egg mixture. Mix on
   medium a few seconds. Increase speed to high & beat another
   few seconds. Using a rubber spatula, vigorously fold in
   beaten egg whites. Pour batter into cake pan. Smooth top.
       Bake till toothpick inserted in center comes out clean,
   about 25-30 minutes. Remove from oven. Let cake cool in pan
   about 20 minutes. Invert onto cake rack, then invert onto
   cake plate. (cake will be right side up now.)     Custard:
   heat milk & cream in saucepan over medium heat. Bring to a
   boil. While cream is heating, place sugar, eggs, egg yolks
   & cornstarch in mixing bowl. Beat, using a balloon whip,
   slightly thickened & lemoncolored, about 4 minutes. When
   cream is boiling, remove bowl from mixer, then pour boiling
   cream into beaten eggs & whisk to blend well. Return
   mixture to saucepan & heat over medium heat. Stir
   constantly, till mixture reaches temperature of 185, about
   3 minutes. Remove from heat. Add 2 tsp. vanilla & whisk
   together. Pour custard into stainless steel bowl. Set bowl
   over ice water & cool to a temperature of 4045 degrees,
   about 25 minutes. When custard is cool, fold in semisweet
   chocolate & mix well. Refrigerate till needed. To assemble,
   slice cake horizontally into 2 equal layers. Place top
   layer onto flat surface. Sprinkle each layer w 1/2 cup
   marsala. Let set 5 minutes. Evenly spread chilled chocolate
   custard over top layer. Invert bottom layer on top & press
   gently into place. Smooth custard around sides of cake.
   Refrigerate 2 hours before slicing. To serve, dust top of
   cake w cocoa. Cut into wedges.
      THE DESSERT SHOW  SHOW# DS3251
  
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