Recipe by Zurie
Nyarrr!! Wicked, this one! Why not serve a low-calorie dinner and then enchant the still-starved guests with this? It would be a hit! Use if you're not worried about salmonella or have your own hens. I've made this with no problems whatsoever. It is rich, yes, but you serve slender slices. I prefer a suitable small bread tin as a mold.
- 1⁄2 lb semisweet chocolate, 70% cocoa butter
- 1⁄2 lb butter, soft
- 1 tablespoon Grand Marnier (any citrus-based liqueur) or 1 tablespoon Curacao (any citrus-based liqueur)
- 1 teaspoon vanilla
- 6 egg yolks
- 1⁄4 teaspoon salt
- 6 egg whites
- 1⁄4 cup superfine sugar (castor sugar)
- 1 tablespoon gelatin, softened in
- 1⁄4 cup water
Directions See How It's Made
- Use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler).
- Break up the chocolate and add to the butter. Let the chocolate melt in the butter, and add the liqueur and the vanilla.
- (If you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start).
- When melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition.
- Stir until thick, i.e. near boiling point -- do NOT boil -- and then remove from heat.
- Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well.
- Add the rest of the butter bit by bit, whisking inches.
- With clean beaters, beat egg whites until stiff. Add the salt and the superfine sugar, 1 tablespoon at a time.
- Then fold the chocolate mixture very thoroughly into the meringue.
- Pour into a greased mold (no, I don't know how large or which one: choose anything. A bread tin will do just fine).
- Chill overnight.
- Turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.