600 ml of fresh cream
350 g dark chocolate
FOR FUDGE SAUCE:
150 ml of fresh cream
100 g sugar
For the toffee sauce, take a small pot and melt sugar over low heat by stirring frequently (do not make it burn because it becomes bitter). Heat up the cream in another small pot. Once the sugar has melted down completely, add the almost boiling cream by vigorously whipping the mixture with a whisk until you will obtain the fudge sauce. Let it cool down for 1 hour.
For the chocolate mousse, heat up 250 ml of cream; as soon as it begins to boil, remove from heat and add the ground chocolate with the aid of a whisk. Whip the rest of the cream while the mixture cools down. Add cream and chocolate by amalgamating gently.
Cut the Vicenzovo in half and cover the edge of a baking pan with removable bottom of 24 cm in diameter.
Pour the chocolate mousse up to half the height of the ladyfingers, add the fudge sauce in the middle and finish with the remaining chocolate mousse. Let it stand in the freezer for a few hours. Serve the cake by decorating it with chocolate chips and a few raspberries.