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. Bon Appetit March 1990
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|Serving Size: 1 Serving (5108g)|
|Recipe Makes: 1|
|Calories from Fat: 13436 (75%)|
|Amt Per Serving||% DV|
|Total Fat 1492.9g||1991 %|
|Saturated Fat 816g||4080 %|
|Monounsaturated Fat 410.2g|
|Polyunsanturated Fat 78.6g|
|Cholesterol 10848.4mg||3338 %|
|Sodium 11974.5mg||413 %|
|Potassium 6518.3mg||172 %|
|Total Carbohydrate 912.2g||268 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 899g|
|Protein 313g||447 %|
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Calories per serving: 17910
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