Serves 8

      8 ounces semisweet chocolate 
      1 cup sugar 
      4 egg yolks 
  1-1/2 tsp vanilla
      8 ounce cream cheese, cut into pieces, room temperature
  1-3/4 chilled whipping cream
      1 Tbsp instant espresso powder diluted in 1-1/4 cup hot water, cooled
      1 12-ounce prepared pound cake, cut into 3 1/2x1x1/2 inch strips.


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 expresso, 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).

Bon Appétit