Instructions: Cream butter and sugar together well, then beat in the cocoa,chopped nuts, egg and a tablespoon of liqueur. Dissolve coffee in6 tablespoons boiling water, add remaining chocolate liqueur thendip 4 sponges in the liquid and pack into the tin base. Spread with chocolate mixture. Moisten remaining sponges then press ontop, adding any liquid remaining. Refrigerate overnight.

Flavour the butter icing with vanilla essence, or even the Cream Liqueur.

Turn dessert out onto a plate then cover with 2/3rds ofthe icing. Pipe a border around the top and bottom edges anddecorate with a liberal amount of Bournville chocolate curls.

NOTES : Substitute the nuts with chopped Cadburys Flake if you prefer.

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