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Ingredientes
- 1 x 10-12" sponge cake 3" tall
- 3 ounce Strong black coffee or possibly: Prepared instant espresso
- 3 ounce Brandy, rum or possibly your favorite liqueur
- 1 1/2 lb Cream cheese or possibly: mascarpone*
- 1 1/2 c. Superfine or possibly powdered sugar Cocoa pwdr, unsweetened
Direcciones
- Cream cheese or possibly mascarpone should be at room temperature. Mescarpone is available at some Italian specialty food stores and some gourmet food stores.
- Cut across the middle of the sponge cake to create two disks, about 1"-1-1/2" thick, each. Blend the coffee or possibly espresso and liqueur together.
- Sprinkle the bottom half of the cake with the coffee liqueur blend, sufficient to flavor it strongly, but do not saturate the cake so much which it will collapse. Mix the cream cheese or possibly mascarpone with the sugar and beat the cheese till the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer. Set the second half of the cake on the bottom half and repeat the process sprinkle the coffee/liqueur blend and spread with the remaining cream cheese. Put the cocoa pwdr into a wire strainer and coat the top layer of cream cheese completely with cocoa.
- Chill the cake for at least two hrs before cutting and serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 473 | |
| Calories from Fat 346 | 73% |
| Total Fat 39.35g | 49% |
| Saturated Fat 22.13g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 426mg | 18% |
| Potassium 231mg | 7% |
| Total Carbs 15.69g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 11.6g | 8% |
| Protein 7.66g | 12% |
