14 oz. semi-sweet chocolate
3 tbsp. unsalted butter
5 eggs, separated, room temperature
1/4 c. kahlua, rum or brandy
1 1/2 tsp. vanilla
Pinch salt
1/2 c. sugar
2 1/2 c. heavy cream, whipped

1. Melt chocolate, top with butter in small bits; set aside.

2. Whisk egg yolks, kahlua and vanilla in large metal bowl over simmering water until foamy and hot. Remove from water. Beat egg whites and salt in mixer bowl until soft peaks form. Beat in sugar, 1 tablespoon at a time; beat until peaks are stiff and glossy.

3. Fill large basin with ice and water. Pour chocolate over egg yolk mixture; whisk quickly until blended. Fold in half the egg white mixture to lighten chocolate mixture, scraping bottom and side of bowl occasionally. Place bowl in ice water; fold several times to chill mixture slightly. Fold in half the whipped cream, then remaining whites, then remaining whipped cream. Still holding bowl in ice water, fold mixture gently until thickened. Refrigerate covered at least 4 hours. Makes 8-10 servings.