serves 6 to 8
10 1/2 ounces good-quality dark chocolate, roughly chopped
3 extra large eggs
1/4 cup granulated sugar
1 Tablespoon unsweetened cocoa powder, sifted
1 Tablespoon Kahlua
1 Tablespoon pure vanilla extract
Pinch of kosher salt
1 1/4 cups heavy cream
Lightly sweetened whipped cream
In a medium heatproof bowl set over a saucepan filled with 1-inch of simmering water, melt the chocolate. Remove from the heat and allow to cool slightly.
In a medium bowl, beat the eggs, sugar, cocoa powder, Kahlua, vanilla, and salt with a hand held mixer for 5-7 minutes, or until mixture is thick and doubled in volume. Add the melted chocolate and mix until smooth and completely incorporated.
In a separate bowl, whip the cream until soft peaks form (be careful not to over-beat). Using a rubber spatula, carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 to 8 individual serving glasses and chill in fridge for at least 2 hours or overnight. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate. Serve. Enjoy!
Source: Adapted from delicious. magazine, September 2004