2 oz bittersweet or semisweet chocolate (not unsweetened)
Combine Marsala, sugar and eggs in top of double boiler. Whisk mixture over gently simmering water until thickened and foamy, and mixture registers 160 degrees on candy thermometer, about 2 minutes. Remove from heat and cool to room temperature.
Beat cream cheese until light and fluffy. Beat in room temperature egg mixture; set aside.
Line cookie sheet with Melba toast. Pour coffee evenly over Melba toast so that each piece soaks up coffee.
Line bottom and sides of loaf pan with plastic wrap. Cover bottom and sides of lined pan with coffee-soaked Melba toast. Pour 1/2 of the filling over Melba toast in pan. Cover with toast, then cover with remaining filling, then finish with another layer of toast.
Sprinkle with grated chocolate. Cover and refrigerate about 8 hours.