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Chocolate Pavé with Tia Maria Sauce
La Corsette (historic inn) Newton, IA
Bon Appetit January 1988
Pavé:
1 pound bittersweet or semisweet chocolate, chopped
2 cups (1 pound) unsalted butter
5 egg yolks*
1/2 cup sugar
2 cups well-chilled whipping cream
12 ladyfingers
Tia Maria Sauce:
2 cups milk
1/2 cup sugar
1 tablespoon plus 1 teaspoon instant coffee granules
5 egg yolks*
2 tablespoons Tia Maria [liqueur]
*
Egg Safety
Information
For Pavé: Line bottom and sides of 9-cup terrine mold with
heavy duty foil. Melt chocolate and butter in heavy medium saucepan over low heat,
stirring until melted and smooth. Transfer to large bowl. Cool mixture to lukewarm. Using
electric mixer, beat yolks with sugar in small bowl until slowly dissolving ribbon forms
when beaters are lifted. Beat into lukewarm
chocolate mixture. Using electric mixer, whip
cream to peaks in medium bowl. Whisk 1/4 of cream into chocolate mixture to lighten, then
fold in remaining cream. Pour mixture into mold. Smooth top. Arrange ladyfingers atop
Pavé, flat sides down and touching. Refrigerate overnight. (Can be prepared 3 days
ahead.)
For Sauce: Bring milk to simmer in heavy medium saucepan
over medium heat. Add sugar and instant coffee and stir until dissolved. Whisk yolks in
small bowl to blend. Gradually whisk in half of milk mixture. Return to saucepan and stir
over medium-low heat until sauce thickens and leaves
path on back of spoon when finger is
drawn across; do not boil. Strain into bowl. Blend in Tia Maria. Refrigerate until well
chilled. (Can be prepared 2 days ahead.)
Invert Pavé onto platter; peel off foil. Let stand 30 minutes at
room temperature. Cut into thin slices and serve, passing sauce. 18 servings.
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