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.

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