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| For assembly--Divide the sponge cake into thirds (three rectangles about 4-1/2x11 or 5x10 inches). |
| Lay one of the cake rectangles on the bottom of a rectangular pan (I use a Pyrex baking dish). |
| Brush its top liberally with one-third of the hot espresso. Spread just under half of the mascarpone |
| filling over the cake. Grate about one-third of the unsweetened chocolate on top of the |
| mascarpone. Repeat with another layer of cake, espresso, mascarpone filling, and chocolate. Top |
| with the last layer of cake, brush on the last of the coffee, spread on a very thin layer of |
| mascarpone, and grate the rest of the chocolate on top. Refrigerate for several hours or overnight |
| before serving. Slice and serve. |
| info@barringtonsoftware.com |
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Barrington
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