Bitter chocolate semifreddo

6 servings

Ingredients

Quantity Ingredient
4 Eggs
7 ounces Bittersweet chocolate
½ pounds Sugar
3 tablespoons Whipping cream
Unsweetened cocoa powder

Directions

Separate the egg yolks from the egg whites. Whip the whites until stiff and set aside.

Combine the chocolate, sugar and cream in the top of a double boiler and set over simmering water. Cook, stirring occasionally, until the chocolate is melted. Remove from the heat. Mix in the egg yolks.

Scrape the chocolate mixture into a work bowl. Fold in the egg whites. Pour the mixture into a 9-inch cake pan. Cover and place in the freezer until completely frozen, about 8 hours.

Unmold the "cake" onto a plate 3 hours before serving. Place in the refrigerator. When half-way defrosted, sprinkle with cocoa powder.

Makes 10 buffet servings or 6 regular servings.

** Washington Times - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor

Submitted By PAUL MACGREGOR On 08-17-95

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