1 Sponge cake 3 ounces Strong black coffee or instant espresso 3
ounces Brandy or rum 1 1/2 pounds Cream cheese or mascarpone -room
temp 1 1/2 cups Superfine/powdered sugar Unsweetened cocoa powder
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.
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