Ingredients Jump to Instructions ↓

  1. 8 ounces semisweet chocolate

  2. 1 cup granulated sugar

  3. 4 large egg yolks*

  4. 1 1/2 teaspoons vanilla extract

  5. 1 (8-ounce) package cream cheese, softened

  6. 1 3/4 cups heavy cream

  7. 1 tablespoon instant espresso powder diluted in

  8. 1 1/4 cups hot water, cooled

  9. 1 12-ounce prepared pound cake, cut into 3 1/2 x 1 x 1/2-inch strips

Instructions Jump to Ingredients ↑

  1. Ground chocolate in processor. Set aside.

  2. Mix sugar and egg yolks in processor for 30 seconds. Add vanilla and process until light yellow, about 1 minute. Add cheese and blend until smooth. Transfer to medium bowl. Cover and chill for 1 hour.

  3. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour.

  4. Pour espresso into large shallow dish. Dip cake strips in espresso, turning to coat all sides lightly. Arrange strips on bottom of 10 cup shallow dish, smoothing to mold together. Sprinkle with half of ground chocolate. Top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours before serving.


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