668. Dolce di Cioccolata

Chocolate Cake

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 100 grams (about 3-½ ounces) of sponge cake
  • 100 grams (about 3-½

Method

Thinly slice the sponge cake. Grate the chocolate. Melt the butter in bain-marie, then add the sugar and the chocolate, stirring the mixture with a wooden spoon until it is thoroughly blended. Coat the mold in rosolio (so later you can better remove the dessert from the mold) and layer it with the chocolate mixture and the slices of sponge cake, which should be soaked in rosolio. In summ