City Chocolate Con Kaluha
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Kahlua60 g
Semisweet Chocolate1.75 cups
Unsalted Butter (3 1/2 sticks)3 tbsps
Granulated Sugar1.25 cups
Milk1.5 tbsps
Ground Coffee (finely)1 tsp
VanillaDirections:
1
Line a 12 1/2 x 4 1/2inch sharp-edged loaf pan with enough foil to hang over the sides about 3 inches
2
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
3
Remove from the heat and stir in the Kahlua
4
Whisk in the egg yolks until well combined
5
Whisk the egg whites until soft peaks form
6
Gently fold the whites into the chocolate mixture in two stages
7
Pour into the prepared pan, tap on the counter to remove air, smooth top, and cover with plastic wrap touching the top surface
8
Chill 6 hours or overnight
9
To serve, remove the plastic wrap and invert onto a serving platter
10
The chocolate should release easily
11
Remove the foil
12
Coat dessert plates with Espresso Creme Anglaise
13
Top each with a slice of chocolate
14
(This slices most easily with a long, thin knife that has been dipped into hot water
15
) In a large bowl, whisk together the egg yolks and sugar
16
Line a sieve with a paper coffee filter
17
Combine the milk and coffee in a medium saucepan and bring to a boil
18
Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly
19
Return to the saucepan
20
Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes
21
Remove from the heat
22
Stir in the vanilla and chill