Start this recipe by making the chocolate sauce. Heat the double cream and chopped chocolate together in a saucepan till the chocolate has melted, stirring constantly. Remove the saucepan off the heat and stir in the coffee liqueur. Leave the chocolate sauce to cool and thicken before you continue this recipe. Meanwhile, you can line a 20cm square cake tin with baking paper. When the chocolate sauce has cooled down, you can start putting the mama’s cake together. Start by dipping the biscuits into the chilled coffee, one at a time, placing them next to each other in the bottom of the cake tin. Pour over 1/4 of the chocolate sauce and spread it out evenly with a palette knife. Repeat the same process with the biscuits and chocolate sauce 4 more times, finishing off with the chocolate sauce on the top. Chill the mama’s cake in the fridge for a few hours, or overnight till the cake has completely set. To serve, remove the coffee liqueur mama’s cake from the fridge and cut into thick slices. Suggested accompanying wine: DELICATA Casella Moscato sweet white wine