Chocolate Almond Gateau

1 x 8" sponge cake
1/4 pint strong coffee
1-2 tbs Tia Maria

Filling:
3 oz butter
1 egg yolk
1-1&1/2 oz cocoa
1-2 tbs strong coffee
3 oz sieved icing sugar
2-3 oz blanched ground almonds

To decorate:
Carton of cream
Grated chocolate
1-2 tbs Tia Maria
browned chopped almonds

Method: Line a cake tin (same diameter as the sponge) with greaseproof paper. Cut cake into 3 layers and put one into the tin. Mix the coffee and Tia Maria and moisten the bottom layer of cake.

Cream butter and add all ingredients of filling to give a soft consistency and spread half over cake. Cover with a second layer of cake and moisten with coffee mix, cover with remaining filling mix. Put on third layer of cake and moisten with rest of coffee mix. Cover with greaseproof paper and then a plate. Leave in frig at least several hours (can be days) then turn out when ready to decorate. Whip cream, add Tia Maria and spread all over cake. Decorate with almonds and chocolate.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.34 ['Autumn Menu']