| 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
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