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- Chef Terry Henderson, St. Rich, Ontario via the Internet
- Sponge cake (10" to 12" diameter and about 3" tall)
- 3 ounces strong black coffee
- 3 ounces brandy or rum
- 1-1/2 pounds Mascarpone (Chef's choice) or cream cheese, room temperature
- 1-1/2 cups (350 ml) superfine/powdered sugar
- Unsweetened cocoa
- Cut across middle of sponge cake, forming two layers, each about 1-1/2 inches thick.
- Blend coffee and brandy.
- Sprinkle enough coffee/brandy 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 (225 ml) 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 it with the other half of the cheese mixture.
- Sprinkle top liberally with sifted cocoa.
- Refrigerate cake for at least two hours before cutting and serving.
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