City Chocolate con Kaluha

Yield:
14 servings
Level:
Easy
Ingredients
  • 3 tablespoons Kahlua
  • 1 pound 2 ounces semisweet chocolate
  • 1 3/4 cups (3 1/2 sticks) unsalted butter
  • 10 eggs, separated
  • Espresso Creme Anglaise
  • ESPRESSO CREME ANGLAISE
  • 4 egg yolks
  • 3 tablespoons granulated sugar
  • 1 1/4 cups milk
  • 1 1/2 tablespoons finely ground coffee
  • 1 teaspoon vanilla
Directions
  • Line a 12 1/2 x 4 1/2inch sharpedged loaf pan with enough foil to hang over the sides about 3 inches. Chop the chocolate into small pieces and melt with the butter in the top of a double boiler or in a bowl over simmering water. Remove from the heat and stir in the Kaluha. Whisk in the egg yolks until well combined.

  • Whisk the egg whites until soft peaks form. Gently fold the whites into the chocolate mixture in two stages.

  • Pour into the prepared pan, tap on the counter to remove air, smooth top, and cover with plastic wrap touching the top surface. Chill 6 hours or overnight.

  • To serve, remove the plastic wrap and invert onto a serving platter. The chocolate should release easily. Remove the foil.

  • Coat dessert plates with Espresso Creme Anglaise. Top each with a slice of chocolate. (This slices most easily with a long, thin knife that has been dipped into hot water.)

ESPRESSO CREME ANGLAISE
  • In a large bowl, whisk together the egg yolks and sugar.

  • Line a sieve with a paper coffee filter.

  • Combine the milk and coffee in a medium saucepan and bring to a boil. Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly. Return to the saucepan.

  • Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from the heat. Stir in the vanilla and chill.


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