Prep 20 mins
Cook 3 mins
Not traditional, but very tasty. Found in a mag, but I have since changed it. Made too many times to count. Everybody always loves it and asks for the recipe. The original recipe called for two 11 oz pound cakes, but I just get two pound cakes from the grocery store bakery. I always have leftover pound cake, depends on how thick you want your slices. It's always better to have more than having to run to the store in the middle of your recipe. if your cheese mixture seems a little thick, just add more cream to it. Chilling time not included in prep time.
- 40 ounces mascarpone cheese
- 1⁄2 cup sugar, plus
- 2 tablespoons sugar
- 2 tablespoons Kahlua
- 1 1⁄4 cups heavy whipping cream
Chocolate Espresso Syrup
- 2 cups Kahlua
- 1 cup sugar
- 4 ounces dark chocolate
- 2 (11 ounce) butter poundcake, cut into 1/4- inch slices
- 1⁄2 cup dark chocolate, grated
- 2 tablespoons cocoa powder
- In a med. size bowl, combine cheese, sugar, vanilla, Kahlua, and cream, beat until smooth.
- In a saucepan combine Kahlua, sugar and chocolate and bring to a boil. remove from heat, stir and let cool.
- Arrange cake slices in bottom of a 8x12 ( I think that's what mine is) glass baking dish. Drizzle 1/3 to1/2 of the syrup over slices ( depends on how wet you want it) then spread with 1/2 of the cream mixture.
- Repeat layers.
- Put dark chocolate in food processor until finely chopped (should resemble powder with few chunks, nothing big). Sprinkle over top. Dust with cocoa powder.
- Cover and refrigerate overnight.
- If you have leftover syrup, place 1 to 2 tbsp syrup per plate and place portion on top.