- Yield: 12 servings
- Prep: 25 mins
- Cook: 0 mins
- 3/4cup cold espresso or strong coffee
- 1/4cup coffee liqueur
- 1-- (8-ounce) package cream cheese, softened
- 2-- (3/4-ounce) packages instant vanilla pudding mix
- 3cups half-and-half
- 3tablespoons amaretto liqueur
- 4ounces semisweet chocolate bar, finely chopped
- 1-- (16-ounce) loaf King's Hawaiian Sweet Bread
- 1-1/2cup whipping cream
- 1/2cup powdered sugar
- 1teaspoon vanilla
- 1/4cup sliced almonds, toasted
Blend espresso with coffee liqueur. Set aside.
Beat cream cheese with electric mixer until smooth. On low speed, slowly add pudding mix, half-and-half and amaretto. Beat 1 minute until blended. Set aside.
Trim off 1 inch of bread dome to make level. Cutting horizontally, slice remaining loaf into 3 equal layers.
To assemble cake, place the top slice into the bottom of an 8- or 9-inch springform pan.
Drizzle 1/3 of espresso mixture evenly over first layer.
Top with 1/3 of pudding mixture and then 1/4 of chocolate.
Repeat layering with remaining 2 bread slices.
Cover with plastic wrap and refrigerate 4 hours or overnight. When ready to serve, remove rim from pan.
Whip cream with powdered sugar and vanilla until stiff peaks form. Spread over top and sides. Garnish top with almonds and remaining chocolate. Serve immediately.
Nutritional Info *per serving
- Calories 470
- Glycemic Load 0
- Fat 28g
- Saturated Fat 12g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 10g
- Cholesterol 60mg
- Sodium 210mg
- Potassium 290mg
- Carbohydrate 47g
- Fiber 3g
- Sugars 24g
- Protein 9g
- Trans Fat 1g
- Vitamin A 10%
- Vitamin C 0%
- Calcium 15%
- Iron 10%