| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 10 |
oz |
Semisweet chocolate; coarsley chopped or |
|
|
; u |
| 3/4 |
c |
Strong brewed coffee |
| 1 1/4 |
c |
Sugar |
| 1 1/2 |
|
Sticks unsalted butter at room temperature |
| 5 |
|
Eggs |
| 1 |
oz |
Dark rum or coffee liqueur; (optional) |
| 2 |
pt |
Heavy; (whipping) cream |
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 5 1/2" x 9" loaf pan. In double
boiler, melt together chocolate, coffee & sugar over low heat. Set
aside to cool for 10 minutes. Turn mixture into a medium bowl, and
with an electric mixer, add butter until incorporated. Add eggs one
at a time. Add rum now, if using it. Pour mixture into the loaf pan;
bake 1 hour until the mixture is puffed & cracked. Cool to room temp
on a rack, then refrigerate overnight.
To serve:In a bowl, whip the cream until it holds stiff peaks. Use an
ice cream scoop & shape the chocolate into balls. Fit a pastry bag
with a star tip & pipe each boule with a coating of whipped cream.
**************LAZY WAY TO SERVE************************************
Skip the whipping cream. Buy the aerosol stuff or the tub. Have
everyone scoop out what they want & squirt the whipped stuff on.
Tastes every bit as good if you aren't worried about presentation.
Recipe by: Ellen Court <CourtMoss@AOL.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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