SERVES 10 PREP 25 minutes + cooling, + 1 hour to chill + 6 hours to freeze COOK 10 minutes
4 egg yolks
2 eggs, at room temperature
½ cup caster sugar
300ml cream, plus 1/3 cup extra
250g cream cheese, at room temperature 2 tablespoons coffee-flavoured liqueur 100g dark eating chocolate, grated
coarsely, plus 100g extra
½ x 450g packet (1) rectangular un-filled
1/3 cup espresso coffee, cooled
¼ cup boiling water
Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Combine egg yolks, eggs and sugar in a heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Using an electric mixer, beat mixture for 5 minutes or until thick and creamy. Remove from heat; cool.
2 Using an electric mixer, beat cream, cream cheese and liqueur in a bowl until soft peaks form. Fold egg mixture through cream cheese mixture. Chill for 1 hour or until cold.
3 Meanwhile, heat chocolate and extra a cream in a small saucepan over low heat for 5 minutes or until melted and smooth.
4 Trim edges of sponge cake. Split in half horizontally, then trim the two pieces of sponge to fit in the prepared pan. Whisk coffee and the boiling water in a small heatproof bowl. Brush sponge cake pieces with coffee mixture. Spread half the cream cheese mixture into prepared pan; level surface. Top with half of the chocolate mixture, then a piece of sponge cake. Repeat layers, finishing with the remaining piece of sponge cake. Cover with foil; freeze for 6 hours or overnight or until firm. Remove from pan; turn out onto a serving plate. Remove and discard paper. Slice and serve sprinkled with extra grated chocolate.
BUDGET WINNER $2 A SERVE