Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
8 oz (250 g) semisweet chocolate, coarsely chopped
3 eggs, separated
1/2 tsp (2 mL) ground cinnamon
3/4 cup (200 mL) heavy cream
1/2 cup (125 mL) sugar
1/4 cup (50 mL) freshly brewed espresso
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) heavy cream (optional, for on top)
In a double boiler, melt chocolate over simmering water. Add cinnamon. Meanwhile, beat egg yolks until thick. Whisk some of the melted chocolate into the egg yolks, then whisk egg yolk mixture back into the double boiler. Whisk in 1/4 cup of the cream. Cook and stir until mixture thickens and reaches 160°F (75°C) — about 4 minutes. Cool to room temperature, whisking often. In a small saucepan over moderate heat, bring sugar and espresso to a boil. Brush the sides of the pan down with a pastry brush dipped in water, then cook without stirring until a candy thermometer inserted into the mixture registers 238°F (115°C) — about 5 minutes. In a medium-size heatproof bowl, with an electric mixer at medium speed, beat egg whites until frothy. Set bowl, double boiler style, in saucepan over boiling water. At low speed, gradually beat in boiling sugar syrup until meringue peaks stiffly and a candy thermometer inserted at the centre reaches 160°F (75°C). Whisk 1/3 cup of the hot meringue into the chocolate mixture, then fold in balance. Beat the remaining 1/2 cup (125 mL) of the cream until soft peaks form; beat in vanilla. Fold into the chocolate mixture, transfer to serving dishes, and refrigerate, covered, at least 1 hour or until ready to serve. If you like, whip additional cream and spoon on top before serving.
Makes 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:633