6 ounces semisweet chocolate, chopped
4 tablespoons butter, softened
4 large eggs, separated
2 tablespoons rum or brandy
pinch of cream of tartar
chocolate curls (for serving)
2 1/2 cups milk
9 egg yolds
1/4 cup superfine sugar
1 teaspoon vanilla extract
2 tablespoons strong coffee
Line a 5- cup loaf pan with plastic wrap.
Put the chocolate in a bowl and set over hot water and set aside for 3-5 minutes, then stir until melted and smooth. Remove bowl from pan and quickly beat in the butter, egg yolds (one at a time) and rum or brandy.
In a clean, greasefree bowl, beat the egg whites slowly until frothy. Add cream of tartar and increase the speed and continue beating until soft peaks for, then stiffer peaks that flop over only slightly.
Stir one-third of the egg whites into the chocolate mixture, then fold in the remaining egg whites. Pour into the terrine or pan and smooth the top. Cover and freeze.
To make the sauce, bring the milk to a simmer over meidum heat. Whisk the egg yolks and sugar for 2-3 minutes until thick and creamy, then whisk in the hot milk and return the misture to the saucepan. With a wooden spoon, stir over low heat until the sauce begins to thicken and coat the back of the spoons. Strain into a chilled bow, stir in the vanilla extract and coffe, and set aside to cool, stirring occastionally. Chill.
To serve, uncover the loaf pan and dip base into hot water for 10 seconds. Invert onto a board and peel off plastic wrap. Slice and serve with coffee sauce and chocolate curls.
from French (Clements and Cohen).