Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sponge cake; (10 to 12 1 1/2 lb Cream cheese or mascarpone
-- inch about 3" tall) -- room temperature
3 oz Strong black coffee; or 1 1/2 c Superfine/powdered sugar
Instant espresso Unsweetened cocoa powder
3 oz Brandy or rum

Cut across middle of sponge cake forming two layers, each about 1 1/2
inches high. Blend coffee and brandy.

Sprinkle enough of mixture over bottom half of cake to flavor it
strongly. Don't moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is
completely dissolved and cheese is light and spreadable. test for
sweetness during beating, adding more sugar if needed. Spread cut
surface of bottom layer with half of the cheese mixture. Replace
second layer and top this with remaining cheese mixture. Sprinkle top
liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.

From: Chef Terry Henderson The Olive Garden Restaurant 7700 Bathurst
St., Rich, Ontario

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