• Serves 12 wedges.

This Recipe was made with

Dutch Cocoa Dutch Cocoa



  • 1 Package of Archway Dutch Cocoa Cookies
  • ¼ cup of melted butter
  • 2 tablespoons of brown sugar


  • 10 eggs (room temperature)
  • 4 lbs. ricotta (strained for 15-20 minutes)
  • 12 ounces, semi-sweet mini chocolate chips
  • ½ cup, chopped maraschino cherries
  • 1 cup sugar
  • 1 tbsp. juice of half an orange
  • 2 Tsp. orange zest (separated)
  • ¼ cup of a quality rum


  1. Crust: Preheat oven to 350ºF.
  2. In a food processor, combine the cookies (break them up a bit) melted butter, and brown sugar. Pulse the mixture until breadcrumb consistency is achieved.
  3. Pour into a buttered 12" spring form pan and press into the bottom and up the sides.
  4. Filling:
  5. In a large bowl, whip the eggs until frothy.
  6. Stir in, sugar, orange juice, 1 tsp. of remaining orange zest, rum, maraschino cherries, and chocolate chips.
  7. Add the ricotta, and continue stirring until thoroughly blended.
  8. Pour filling into crust.
  9. Bake one hour on lower rack and until firmly set and top is nicely browned. Use a thin knife to test. Knife should come out clean, but may look a little wet, and that’s okay! Cassatta is a very moist cake. Allow to cool.
  10. May be served at room temperature or chilled.