City chocolate con kaluha

4 servings

Ingredients

Quantity Ingredient
3 tablespoons Kahlua
1 pounds 2 ounces semisweet
Chocolate
1¾ cup (3 1/2 sticks) unsalted
Butter
10 Eggs, separated
Espresso Creme Anglaise

Directions

Line a 12½ 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 Kahlua. 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.) Yield: 14 servings

TOO HOT TAMALES SHOW #TH6287

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