 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
|
This dessert comes from the RSVP section of an October 1981 issue of Bon Appetit. It was requested from The Captain's Table in Deerfield Beach, Florida. Refrigeration time is not included in prep time. Ingredients:
2 lbs sweet dark chocolate squares, cut into pieces |
6 ounces butter, cut into pieces (1 1/2 sticks) |
1 cup sifted powdered sugar |
6 egg yolks |
1/4 cup rum |
1/4 cup creme de cacao |
2 teaspoons instant coffee powder |
4 cups whipping cream (1 quart) |
6 egg whites |
whipping cream (to garnish) |
strawberries (to garnish) or raspberries (to garnish) |
mint sprig (to garnish) |
Directions:
1. Melt chocolate and butter in top of double boiler set over simmering water; cool to room temperature.
2. Combine sugar,yolks,rum,cre'me de cacao and coffee in large mixing bowl.
3. Blend in chocolate.
4. Whip 4 cups cream in very large bowl until stiff.
5. Gently fold whipped cream into chocolate mixture, blending thoroughly.
6. Beat egg whites until stiff peaks form.
7. Fold egg whites into chocolate cream.
8. Turn mixture into 10-inch springform pan, filling to top. (spoon any remaining mixture into individual wine glasses or goblets).
9. Refrigerate overnight.
10. Transfer pan to chilled platter and remove springform,.
11. Garnish with whipped cream, your choice of berries and a mint sprig and serve,.
|
|