ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
1/4 cup Cognac
1 cup heavy cream
Melt semi sweet
chocolate over a double boiler. Combine sugar and water. Boil to 240 degrees.
Beat egg yolks until creamy. Pour hot syrup over yolks while beating
continuously at medium speed until cool. Add cognac. Mix.
Whip cream until
stiff. Fold cream into egg mixture. Add chocolate and fold thoroughly.
Spoon in a loaf pan with bottom and sides lined with parchment paper.
Cover with plastic wrap and chill for 4 hours or up to 2 days.
Invert on a platter and slice portions onto palte using a warm carving knife. Decorate with fresh fruit and if desired serve with chocolate sauce.