CHOCOLATE FUDGE SHEBA WITH CREME ANGLAISE
Steps:
- Butter 9x5 loaf pan. Melt chocolate in top of double boiler over gently simmering water; stir until smooth. Transfer to bowl and cool completely. Whisk yolks in top of double boiler over gently simmering water until thick and pale about 2 min. Remove from over water and whisk until completely cool, about 1 min. Using electric mixer, with clean dry beaters beat whites until soft peaks begin to form. Add sugar 1 tbs at a time and beat until whites are stiff and shiny. Fold meringue into chocolate mixture. Pour into prepared pan. Sprinkle with pecans and press in lightly. Cover and refrigerate until set, about 3 hours. (Can be prepared 4 days in advance.) Let soften slightly at room temperature. Cut dessert into thin slices. Serve with creme anglaise. Creme Anglaise Combine 1 C. of cream and sugar in heavy medium saucepan. Scrape vanilla bean seeds into pan. Add pod. Bring mixture just to boil over medium low heat. Whisk yolks in medium bowl to blend. Whisk in second half of cream. Return mixture to saucepan and cook until thickened, stirring costantly, about 5 minutes; do not boil. Strain into bowl. Cover and refrigerate until well chilled.
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