Categories: Cakes 
      Yield: 6 servings 
  
      1    Sponge cake (10-12 inch) -- 
           About 3" tall 
      3 oz Strong black coffee -- or 
           Instant expresso 
      3 oz Brandy or rum 
  1 1/2 lb Cream cheese or mascarpone 
           Room temperature 
  1 1/2 c  Superfine/powdered sugar 
           Unsweetened cocoa powder 
  
  Cut across middle of sponge cake forming two layers, each about 1 1/2 
  inches 
  high. Blend coffee and brandy. 
  Sprinkle enough of mixture over bottom half of cake to flavor it strongly. 
  Don't moisten cake too much or it may collapse on serving. Beat 
  room-temperature cheese and 1 cup sugar until sugar is completely dissolved 
  and cheese is light and spreadable. test for sweetness during beating, 
  adding 
  more sugar if needed. Spread cut surface of bottom layer with half of the 
  cheese mixture. Replace second layer and top this with remaining cheese 
  mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at 
  least 2 hours before cutting and serving. From: Chef Terry Henderson The 
  Olive Garden Restaurant 7700 Bathurst St., Rich, Ontario 
   
  Recipe By     :