Recipe by Claire Allen. Photography by Marlon Du Plooy. Styling by Megan Daniels.
Ingredients
- 500g bittersweet chocolate, chopped
- 1/2 cup strong coffee
- 1/3 cup sugar
- 6 large eggs, separated
- 1 1/2 cups heavy cream
Instructions
Step 1
Put chocolate, coffee, and sugar in a large metal mixing bowl. Set bowl over a large pot filled with simmering water. Melt chocolate, stirring often, until smooth. Remove from heat and set aside.
Step 2
Whisk egg whites in a medium bowl with a mixer until they hold stiff peaks. Whisk cream in another bowl until soft ribbons form.
Step 3
Stir egg yolks into warm chocolate mixture. Using a rubber spatula, gently fold in whites until almost blended, then gently fold in whipped cream until no streaks remain.
Step 4
Pour chocolate mixture into a large (8-cup) glass serving bowl. Cover bowl tightly with plastic wrap and chill until ready to serve. Serve with whipped cream, fresh berries and shaved chocolate for garnish.
