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CITY Chocolate with Espresso Crème Anglaise This sweet chocolate pâte works like a magnet to attract chocolate lovers. A good choice for an elegant dinner party, it can be put together quickly and reserved in the refrigerator as long as 4 days. Serves 14 3 tablespoons brandy 1/2 cup golden raisins 1 pound 2 ounces semisweet chocolate 1 3/4 cups (3 1/2 sticks) unsalted butter 10 eggs, separated Espresso Crème Anglaise (see recipe) Line a 12 1/2- x 4 1/2-inch sharp-edged loaf pan with enough aluminum foil to hang over sides about 3 inches. Combine brandy and raisins in a small saucepan and warm over low heat. Reserve. Chop chocolate into small pieces and melt with butter in the top of a double boiler or in a bowl over simmering water. Remove from heat and stir in reserved raisins and brandy. Whisk in yolks until combined. Whisk egg whites until soft peaks form. Gently fold whites into chocolate mixture in two stages. Pour into prepared pan, tap on counter to remove air pockets, smooth top, and cover with plastic wrap touching the top of the chocolate mixture. Chill 6 hours or overnight. To serve, remove plastic wrap and invert onto a serving platter. The chocolate should release easily. Remove aluminum foil. Coat dessert plates with Espresso Crème Anglaise. Top each with a slice of chocolate. This slices most easily with a long, thin knife that has been dipped into hot water. Espresso Crème Anglaise 8 egg yolks 1 cup sugar 2 cups whole milk 1 1/2 tablespoons finely ground coffee 1 teaspoon vanilla extract In a large bowl, whisk together egg yolks and sugar. Line a sieve with a paper coffee filter. Combine milk and coffee in a medium saucepan and bring to a boil. Pour hot milk and coffee through sieve and into egg mixture, whisking constantly. Return to saucepan. Cook over moderate heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from heat. Stir in vanilla and chill. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
