together. Pour custard into stainless steel bowl. Set bowl over ice water & cool to a temperature of 4045 degrees, about 25 minutes. When custard is cool, fold in semisweet chocolate & mix well. Refrigerate till needed. To assemble, slice cake horizontally into 2 equal layers. Place top layer onto flat surface. Sprinkle each layer w half cup marsala. Let set 5 minutes. Evenly spread chilled chocolate custard over top layer. Invert bottom layer on top & press gently into place. Smooth custard around sides of cake. Refrigerate 2 hours before slicing. To serve, dust top of cake w cocoa. Cut into wedges. THE DESSERT SHOW SHOW# DS3251 ----