This is an Americanized version of the Italian classic. Traditionally, the dessert is made with airy light ladyfingers instead of pound cake and a marsala based custard. I think the dense pound cake makes for a richer dessert. The omission of marsala pleases those without a taste for alcohol. If you can't find mascarpone cheese just substitute with cream cheese.
8 ounces semisweet chocolate - finely chopped
1 cup sugar
4 egg yolks
4 ounces cream cheese - chopped
4 ounces mascarpone cheese
1 3/4 cups whipped cream - chilled
1 tablespoon instant espresso powder
1 1/4 cups hot water
12 ounces pound cake
Mix sugar and egg yolks in processor 30 seconds. Add vanilla and process until pale yellow, about 1 minute. Add cream and mascarpone cheeses 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.)
Dilute espresso powder in hot water. Let cool.
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.)
Calories: 630 Calories From Fat: 55%
Protein: 7g Carbohydrate: 67g
Cholesterol: 202mg Sodium: 238mg