Chocolate Tiramisu

20 minutes Total time: 20 minutes, plus chilling Serves: 12 1 (1-pound) prepared pound

cake, cut into ½-inch slices 1 ½ cups strong brewed coffee 3 tablespoons granulated sugar 2 tablespoons cocoa powder,

divided 5 tablespoons coffee liquor,

divided 1 pound Neufchâtel, at room

temperature 3 ounces bittersweet chocolate,

melted 6 tablespoons powdered sugar,

divided 2 cups heavy cream, very cold Cocoa powder for dusting

Line bottom of an 8-by-8-inch pan with one layer of pound cake slices, cutting if necessary to fit.

In a one-quart measuring cup, stir together coffee, granulated sugar,

1 tablespoon cocoa and 4 tablespoons coffee liqueur. When sugar is dissolved, pour half this mixture over pound cake slices. Reserve remainder.

In large bowl, whisk together Neufchâtel, chocolate, 3 tablespoons powdered sugar and remaining tablespoon coffee liquor. In another bowl, whip cream with remaining tablespoon cocoa and remaining 3 tablespoons powdered sugar until cream forms stiff peaks. Fold half the whipped cream into the cream cheese mixture and spread evenly over pound cake in pan.

Make a second layer of pound cake slices and pour reserved coffee syrup over cake. Top soaked cake with remaining whipped cream. Put pan in refrigerator to chill at least 2 hours. Dust whipped cream with cocoa when ready to serve.