Double Chocolate Tiramisu

This is a great recipe from Martha Stewart's Everyday Food magazine. It's so good - I ate way too much!

Double Chocolate Tiramisu

2 tablespoons unsweetened cocoa powder, plus more for garnish

1 1/2 cups heavy cream

4 ounces semisweet chocolate, chopped

1 bar (8 ounces) cream cheese, room temperature

3/4 cup sugar

24 ladyfinger cookies (from a 7-ounce package)

In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved; set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted. Cool to room temperature.

Transfer cooled chocolate mixture to a mixing bowl; add cream cheese and sugar. Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.

Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish. One at a time, dip 6 ladyfingers in cocoa mixture, then arrange in a single layer in dish; spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.

Cover tiramisu, and refrigerate at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.

Prep: 30 minutes

Total: 30 minutes, plus chilling

Serves 10