| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | March 1990 | 1 | servings | |
INGREDIENTS
| 8 | oz | Semisweet chocolate |
| 1 | c | Sugar |
| 4 | Egg yolks | |
| 1 1/2 | ts | Vanilla |
| 8 | oz | Cream cheese; cut into pieces, |
| ; room temperature | ||
| 1 3/4 | c | Chilled whipping cream |
| 1 | tb | Instant espresso powder diluted in 1 1/4; cooled |
| ; cups hot water | ||
| 1 | 12 ounce prepared pound cake; cut into 3 | |
| ; 1/2x1x1/2-inch | ||
| ; strips |
INSTRUCTIONS
Finely chop chocolate in processor. Set aside. Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cheese in batches and blend until smooth. Transfer to medium bowl. Cover and chill 1 hour. Beat whipping cream until stiff. Fold into cream cheese mixture. Cover and refrigerate until well chilled, about 1 hour. (Can be prepared 2 days ahead.) 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 with fingers to mold together. Sprinkle with half of chocolate. top with chilled cheese mixture. Sprinkle remaining chocolate over. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead.) Serves 8. Bon Appetit March 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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