Mattone al Cioccolato
Chocolate Brick

1 box of sponge cake
15 cl whipping cream
10 oz. crumbled milk chocolate
3 oz. softened butter
6 Tbsp rum
1 tsp vanilla extract

Trim and slice the sponge cake to fit into a loaf pan. Melt the chocolate
bits in the cream, then add the rum and vanilla. Chill 20 minutes.
Combine the chilled mass with softened butter and blend well. Place
alternate layers of sponge cake and chocolate in the loaf pan, beginning
and ending with chocolate. Refrigerate at least 3 hours before serving.
Serves 8.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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