The coffee in this serves only to deepen the flavor of the chocolate.
1/2 cup heavy cream
2 large eggs
2 large egg yolks
1/4 cup sugar
3 ounces bittersweet chocolate, melted
2 tablespoons strong brewed coffee, cooled
With an electric mixer, beat the cream until it holds a stiff peak. Set aside in the fridge to keep cool.
Beat the eggs, egg yolks and the sugar together over a bowl of simmering water with an electric beater until very thick, increased in volume and pale, about 3 minutes. Remove from heat and continue beating until cooled to room temperature, about 3 minutes.
Stir together the chocolate and coffee and add this to the egg mixture. Fold in the whipped cream until no streaks remain.
Spoon the mixture into individual ramekins or pretty small bowls and chill at least 6 hours, or overnight. Serves 8 to 10.
Catherine Vodrey
Sunday, August 06, 2000
