23 x 33cm/9 x 13” baking tray, oven tray, serving plate and 3 x mixing bowls

Chocolate Brownie
150g plain chocolate
100g butter
200g sugar
100g FREEE Plain White Flour
1 tsp FREEE Baking Powder
3 eggs
butter, for tray

Cassata Cream
25g ground almonds
25g icing sugar
250g ricotta
2 tbsp marsala, rum or grape juice
25g mixed glacé peel, chopped
25g chocolate chips
candied fruit slices, for decoration

180°C, Fan 160°C, 350°F, Gas 4

Chocolate Brownie

1. Pre-heat the oven.
2. Rub some butter liberally around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
3. Gently melt together the chocolate and butter.
4. In another bowl mix in the sugar, flour and baking powder.
5. Break the eggs into a large bowl, beat to combine then beat in the flour mix.
6. Stir in the melted chocolate and butter.
7. Pour into your prepared dish and spread out evenly.
8. Bake for 20 minutes.
9. Leave to cool completely.

Cassata Cream

1. Spread out the ground almonds on an oven tray, bake for 4-8 minutes until lightly toasted and leave to cool.
2. Sieve the icing sugar into a bowl.
3. Add the ricotta and marsala, rum or grape juice.
4. Stir gently to combine.
5. Add chopped glacé peel and chocolate chips and mix well.
6. Add the cold ground almonds a little at a time until the mixture is firm enough to spread.

Cassata Assembly

1. Cut the brownie in half and put the bottom slice onto a serving plate.
2. Spoon half the prepared cassata cream over the brownie and spread it out.
3. Lift the other half of the brownie on top of the cream.
4. Spread the remaining cassata cream over the top.
5. Decorate with candied fruit.
6. Chill until ready to serve.