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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


serves 12

1/2 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 until thick.
Pour into lined pan and refrigerate for 3 to 4 hours. Unmold cake. Remove paper. Cut into slices. Serve with mocha creme.

Mocha creme
serves 12
8 large egg yolks
3/4 cup sugar
2 cups milk
1 teaspoon espresso instant coffee
1 teaspoon water
1 teaspoon vanilla extract

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.

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