|
|
- Lightly spray a loaf pan and line with plastic wrap, leaving a 3 inch overhang on all sides.
|
| Prepare Chocolate |
|
|
- Place in large heatproof bowl.
- Place fine mesh strainer over bowl.
|
|
8 |
oz |
bittersweet (60%) chocolate, chopped fine |
|
| Vanilla and Espresso |
|
|
Stir in small bowl until dissolved.
|
|
1 |
T |
vanilla extract |
|
|
1/2 |
t |
instant espresso powder |
|
| Eggs and Sugar |
|
|
Whisk in medium bowl until combined.
|
|
3 |
large |
eggs |
|
|
5 |
T |
sugar |
|
|
1/4 |
t |
salt |
|
| Divide Cream |
|
|
|
|
2 |
c |
heavy cream, chilled, divided |
|
| Heat Cream |
|
|
Med heat in med saucepan until simmering.
|
|
1/2 |
c |
divided cream |
|
|
1/4 |
c |
water |
|
| Heat Eggs |
|
- Slowly whisk cream into egg mixture.
- Return to saucepan.
- Cook over med low, stirring and scraping constantly until very slightly thickened and 160°-165°, about 5 min. Do not let simmer.
|
| Melt Chocolate |
|
- Pour through strainer.
- Let stand to melt chocolate, 5 min.
|
|
|
- Whisk until chocolate is melted and smooth.
- Whisk in vanilla/espresso mixture.
- Let cool completely, 15 min.
|
| Whip Cream |
|
|
- Beat on low in stand mixer with whisk attachment until bubbles form, 30 sec.
- Increase to med and beat until whisk leaves trail, 30 sec.
- Increase to high until nearly doubled in volume and soft peaks, 30-45 sec.
|
|
1 1/2 |
c |
divided cream, chilled |
|
| Fold Into Chocolate |
|
- Whisk 1/3 of whipped cream into chocolate mixture.
- Gently fold in remaining cream, until incorporated and no streaks.
|
| Freeze |
|
- Transfer to pan and spread evenly.
- Fold hanging plastic over surface.
- Freeze at least 6 hours.
|
| Serve |
|
- Remove plastic from surface and invert onto serving plate.
- Remove plastic and smooth surface with an offset spatula.
- Dip slicing knife in hot water and wipe dry before cutting.
- Serve with cherry sauce and candied nuts.
- Wrap leftovers tightly in plastic wrap and freeze up to 2 weeks.
|