1 1/4 pounds semisweet chocolate, broken into pieces
6 egg yolks
3/4 cup unsalted butter, at room temperature
7 egg whites
1/2 cup sugar
1 cup chopped pecans
Melt chocolate in top of double boiler over simmering water, stirring until smooth. Set aside to cool.
Whisk egg yolks in medium bowl over simmering water until warm and lighter in color, about 2 minutes. Remove from heat and whisk until cool, about 1 minute.
Cream butter in large bowl until light and fluffy. Fold in cooled melted chocolate, then egg yolks.
Beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at time, until meringue forms stiff peaks.
Fold meringue into chocolate mixture. Pour into buttered 9-inch springform pan. Sprinkle chopped pecans over top and press lightly into chocolate. Cover with plastic wrap and refrigerate until set, at least 3 hours.
Remove sides of springform, cut into slices and serve with Creme Anglaise. Makes 12 to 16 servings.
2 cups whipping cream
1/3 cup sugar
1 vanilla bean
6 egg yolks
Combine cream, sugar and vanilla bean in medium saucepan. Bring to boiling point, then remove from heat.
Beat egg yolks and add small amount of cream mixture, blending well. Add to remaining cream mixture and cook over low heat 1 minute. Do not boil.
Cool, then chill. Remove vanilla bean before serving. Makes 2 1/4 cups.Copyright © 2015, The Baltimore Sun