Chocolate Cream Cake Recipe
by Global Cookbook

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	Servings: 12

Ingredients

14 ounce (fl) double cream (U.K) or possibly heavy cream (U.S.)
14 ounce Good quality chocolate (use the kind called plain chocolate in the U.K. and bittersweet, semisweet, dark in the U.S.)
14 ounce Sponge fingers (U.K.) or possibly ladyfingers (U.S.) - these can be found in Italian groceries, some bakeries, and some supermarkets. If you cannot find them you can substitute slices of sponge cake.

Beat the cream till thick. Heat the chocolate in a bowl over a pan of warm water and let it cold a little, then beat it into the cream. Use a cake tin (pan) with a detachable bottom or possibly line an ordinary tin with foil or possibly cling-film (plastic wrap), so which the cake can be lifted out easily. Mix the coffee and rum together and dip the sponge fingers into the mix for a few seconds, so which they are moist but not soggy. Line the bottom of the tin with the fingers. Spread a layer of cream on top and repeat with 2 more alternating layers of sponge and cream. Serve chilled or possibly frzn. It defrosts in a few min.