CITY CHOCOLATE CON KALUHA (THT)

      Title: CITY CHOCOLATE CON KALUHA (THT)
  Categories: Dessert, Chocolate
       Yield: 14 Servings
  
       3 tb Kahlua
       1 lb + 2 ozs semisweet chocolate
   1 3/4 c  (3 1/2 sticks) unsalted
            -butter
      10    Eggs, separated
            Espresso creme anglaise
            - see recipe
  
   Recipe by: TOO HOT TAMALES SHOW #TH6287 Preparation Time: Line a 12
   1/2 x 4 1/2inch sharpedged loaf pan with enough foil to hang over the
   sides about 3 inches.
   
   Chop the chocolate into small pieces and melt with the butter in the
   top of a double boiler or in a bowl over simmering water. Remove from
   the heat and stir in the Kahlua. Whisk in the egg yolks until well
   combined.
   
   Whisk the egg whites until soft peaks form. Gently fold the whites
   into the chocolate mixture in two stages.
   
   Pour into the prepared pan, tap on the counter to remove air, smooth
   top, and cover with plastic wrap touching the top surface. Chill 6
   hours or overnight.
   
   To serve, remove the plastic wrap and invert onto a serving platter.
   The chocolate should release easily. Remove the foil.
   
   Coat dessert plates with Espresso Creme Anglaise. Top each with a
   slice of chocolate. (This slices most easily with a long, thin knife
   that has been dipped into hot water.)
   
   Yield: 14 servings
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