Chocolate Dessert
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sponge cake (pan di Spagna)
- g chocolate
- g butter
- g sugar
- rosolio liqueur
Instructions
- Slice the sponge; grate the chocolate.
- Melt butter with sugar and chocolate to a smooth cream.
- Layer rosolio-dipped sponge and chocolate cream in a rosolio-moistened mould; set on ice and turn out. Serves six.