CITY CHOCOLATE CON KALUHA
Steps:
- Line a 12 1/2 x 4 1/2inch sharp-edged 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.)
- 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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