Winter 2005
- 12 ounces bittersweet or semisweet chocolate, cut into small pieces
- ¾ cup freshly brewed strong coffee
- 1 cup sugar
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 8 eggs, beaten
- 1 cup heavy cream, whipped and sweetened to taste
- Fresh raspberries for garnish
Preheat the oven to 300. Line a 1½- or 2-quart stainless steel or other oven-proof bowl with a single piece of heavy-duty foil. Make sure there are no tears in the foil.
Melt the chocolate with the coffee and sugar in a medium saucepan. Stir over moderate heat until the sugar is dissolved. Add the butter in pieces, whisking continually. Remove from the heat and quickly whisk in the eggs. Immediately strain the mixture into the foil-lined bowl. Place in the lower third of the oven and bake for 60 to 65 minutes, until it rises, cracks and is crusty and dry around the edges. Let cool to room temperature. Cover and refrigerate overnight. The dessert will firm up as it chills.
To serve, invert the boule de neige onto a plate, peel off the foil and trim the edges to make a nice dome shape. Cover with whipped cream; garnish with raspberries.
