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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
8 ounces chopped semisweet chocolate 1 cup sugar 4 large egg yolks 1 1/2 tsp. vanilla extract 8 ounces cream cheese, diced, softened 1 3/4 cup heavy or whipping cream 1 tbsp. instant espresso powder 1 1/4 cups hot water 12 ounce pound cake, cut into 3 1/2x1 1/2 inch strips
Directions
Beat together sugar and yolks in a large bowl until light and fluffy. Add vanilla and beat 1 minute. Gradually add cream cheese and beat until smooth. Cover and refrigerate 1 hour.
Place cream in a large bowl and beat to stiff peaks. Fold whipped cream into cream cheese mixture. Cover and refrigerate 1 hour. Stir together espresso powder and hot water in a medium bowl. Dip pound cake slices in espresso mixture. Place cake strips in the bottom of a 10 cup baking dish, covering bottom completely. Sprinkle half of chopped chocolate over cake. Spoon cream cheese mixture over. Sprinkle with remaining chocolate. Cover and refrigerate at least 2 hours before serving.
Serves 6 to 8.
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