Ingredients Jump to Instructions ↓

  1. 16 oz dark chocolate (Choclatique Private Reserve 64% or Ebony 72%)

  2. 4 oz sugar

  3. 1/2 cup water

  4. 7 egg yolks, room temperature

  5. 1/4 cup cognac or brandy

  6. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Prepare a 4-1/2 x 8-1/2 loaf pan by buttering the bottom and sides and lining with parchment or waxed paper.

  2. Melt dark chocolate in a glass bowl over simmering water. Remove from heat when melted.

  3. Beat egg yolks until thickened, light yellow and creamy.

  4. Meanwhile, combine sugar and water and boil to 240 degrees.

  5. While continuing to beat egg yolks at medium speed, slowly pour the hot syrup over yolks and continue to mix until cool.

  6. Add cognac or brandy. Mix.

  7. Whip cream until stiff. Fold cream into egg mixture.

  8. Add chocolate and fold thoroughly.

  9. Spoon in the prepared loaf pan.

  10. .Cover with plastic wrap and chill for 4 hours or over night.

  11. .When ready to serve place pan in hot water for about 30 seconds to release the sides of the pat from the pan.

  12. .Carefully invert the pan on a platter and using a warm carving knife slice pat portions and place onto serving plates.

  13. .Decorate with fresh fruit, toasted hazelnuts or butter-sauted blanched almonds or simply enjoy it just the way it is. *Serving Suggestion -- Drizzle a little crme anglaise or chocolate ganache on the serving dish before plating.<


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