Mocha, Chocalata, Yaya - chocolate

Method

• 1. Place chocolate in a double-boiler and melt it over low heat. Remove from heat.
• 2. In a medium bowl, combine liqueur and 1/2 cup of coffee. Set aside.
• 3. Beat heavy cream with the powdered sugar until it forms soft peaks.
• 4. Transfer half of the cream to a clean bowl and mix it with remaining coffee.
• 5. Using a spatula, fold in the cooled chocolate with the remaining half of freshly whipped cream.
• 6. Line a 1-pound loaf pan with plastic wrap.
• 7. Lightly dip 8 lady fingers into the coffee and liqueur mixture. Work in batches if necessary. Arrange cookies on the bottom of the pan.
• 8. Spread the coffee flavored cream over the layer of lady fingers. Cover it with another layer of lady fingers dipped in coffee and liqueur mixture.
• 9. Then, spread the chocolate flavored cream over that layer of lady fingers and top it with a final layer of dipped cookies. Chill for 8 hours or overnight.
• 10. Turn the "cake" onto a large serving plate, remove plastic wrap, cut it into slices and serve it.
• It pairs very well with fresh berries, including raspberries and strawberries.