Melt the chocolate in a heatproof bowl
set over a pan of gently simmering water. Remove from the heat and
leave to cool. Meanwhile, beat the cream until stiff. Beat the
chocolate into the cream. Mix together the coffee and brandy or
Amaretto. Dip one-third of the sponge fingers in the mixture to
moisten them and use to line a foil-lined, loose-bottomed 23 cm/9 in
cake tin (pan).
Spread with half the cream mixture.
Moisten and add another layer of sponge fingers, then the remaining
cream and finally the remaining biscuits. Chill thoroughly before
removing from the tin to serve.