INGREDIENTS

INSTRUCTIONS

Line a 12 1/2 x 4 1/2inch sharpedged 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.)
Yield: 14 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 10/31/96 show
Recipe By     : Too Hot Tamales Show #Th6287
Posted to MC-Recipe Digest V1 #278
Date: Mon, 04 Nov 1996 20:46:04 -0600
From: Pat Asher <asher@mcs.com>

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