Chocolate Dessert

Ingredients

• 100 g sponge cake (pan di Spagna)
• 100 g chocolate
• 50 g butter
• 30 g sugar
• rosolio liqueur

Instructions

1. Slice the sponge; grate the chocolate.
2. Melt butter with sugar and chocolate to a smooth cream.
3. Layer rosolio-dipped sponge and chocolate cream in a rosolio-moistened mould; set on ice and turn out. Serves six.