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Chocolate Fudge Sheba with Crème Anglaise



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Chocolate Fudge Sheba with
Crème Anglaise

1 1/4 pounds bittersweet or semisweet
chocolate, coarsely chopped
6 egg yolks*
1 cup unsalted butter, room temperature
9 egg whites, room temperature*
1/2 cup sugar
1 cup chopped pecans

Crème Anglaise:
2 cups heavy cream
1/4 cup sugar
1 vanilla bean, split lengthwise
6 egg yolks, beaten to blend

* Egg Safety Information

For the terrine: Butter a 9-by-5-inch loaf pan. Melt chocolate in top of a double boiler over gently simmering water; stir until smooth. Transfer chocolate to a bowl and allow it to cool completely. Whisk yolks in top of double boiler over gently simmering water until thick and pale, about 2 minutes. Remove from over water and whisk until completely cool, about
1 minute.
Using electric mixer, beat butter in large bowl until fluffy. Using spatula,
fold in melted chocolate, then yolks. Using electric mixer with clean, dry beaters, beat whites until soft
peaks begin to form. Add sugar 1 tablespoon
at a time and beat until whites are stiff and shiny. Fold meringue into chocolate mixture. Pour into prepared pan. Sprinkle with pecans and press
in lightly. Cover and refrigerate until set, about 3 hours. (Can be prepared
4 days ahead.)
For Crème Anglaise
: Combine cream and sugar in heavy medium sauce-
pan. Scrape vanilla bean seeds into pan. Add pod. Bring mixture just to
boil over medium low heat. Remove from heat. Let steep for 30 minutes.
In a medium bowl whisk yolks to blend. Add small amount of cream
mixture to eggs, blending well. Add to remaining cream mixture and cook
over low heat, stirring constantly, until thickened, about 5 minutes. Do
not boil. Strain custard into boil. Cover and refrigerate until well chilled.
(Can be prepared 1 day ahead.)
Let chocolate terrine soften slightly at room temperature. Cut dessert
into thin slices and serve with Crème Anglaise. Serves 12 to 16.

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