CHOCOLATE SLICES WITH MOCHA
cup golden raisins
1/4 cup brandy
12 ounces bitter sweet chocolate
10 ounces unsalted butter
7 large eggs
Line the inside of a 9
by 5 by 2-inch loaf pan with wax paper.
Melt the chocolate with butter over
a double boiler. Blend the raisins with brandy and steep for a few minutes.
Whip the egg yolks into hot chocolate. Mix well for 10 minutes Stir in the
raisins and brandy. Remove from heat and allow to cool at room temperature.
Beat the egg whites to a medium peak then fold into chocolate mixture. Cool
Pour into lined pan and refrigerate for 3 to 4 hours. Unmold
cake. Remove paper. Cut into slices. Serve with mocha creme.
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
Beat the egg yolks and sugar until lemony in color.
Bring the milk to a gentle boil. Gradually blend into the egg mixture and cook
over low heat while stirring constantly with a wooden spoon. The custard should
thicken slightly. Do not boil custard as it will curdle.
Strain into a
serving bowl. Dissolve coffee in water. Mix coffee and vanilla into
custard.stir to cool.
Cover with plastic wrap and refrigerate. May be
prepared two days in advance.