For the pastry. Mix the sifted flour, cocoa powder, icing sugar and little pieces of butter in a food processor. Make a well in the center, add the egg yolks and stir until the mixture is smooth and firm. Cover with plastic wrap and leave in the refrigerator for ½ hour.
For the filling. Drain the ricotta to remove the excess liquid and beat it together with the sugar using a hand whisk. Add the chopped dark and white chocolate and the drained amarenas. Putting the cake together: Roll out the pastry into 2 round pieces of about 0.5cm thick. Grease and flour a round cake tin. Put one round piece of pastry into the tin and press it down carefully. Remove the excess pastry. Prick the pastry with a fork and then add the filling. Smooth it down to avoid air bubbles. Cover with another round piece of pastry and press down the edges. Remove the excess pastry and bake in a pre-heated oven at 180°C for 30/40 minutes. When it is cooked, leave the Cassata in the oven to cool. Decorate with icing sugar and amarenas.
Recipe by Egle16