Beat 4 egg yolks and 115 g sugar in a small saucepan with a whisk until the mixture is thick, very light and very creamy. The mixture is beaten enough when a thick cream runs back into the pot from the whisk and it no longer just drips, but runs down like a thread.
Add 60 ml of orange liqueur, beat into the mixture. Then place the pot in a larger pot with hot, almost boiling water (but only almost, otherwise the egg yolk will freeze) over the stove. Beat firmly for another 3 - 4 minutes, until the mixture is thick and too hot for your fingers (always keep the water in the large saucepan hot on the stove, but do not let it boil!).
Then take out the pot with the egg yolk mixture and continue beating over a pot of cold water, alternatively in the sink, for 3 - 4 minutes until the mixture is cool and creamy again from the whisk. The consistency is now similar to homemade mayonnaise.
Melt 170 g chocolate with 3 tablespoons strong coffee in a water bath. Take out and beat in 170 g butter piece by piece until a fine cream is formed. Then beat the chocolate mass into the egg yolk mixture. In small steps so that there is no risk of the egg stagnating.
Beat 4 egg whites with a pinch of salt until they are small. Then sprinkle 1 tablespoon of sugar on top and keep beating until the egg white is nice and stiff. First stir 1/4, then the rest of the beaten egg white into the egg yolk and chocolate mixture.
Ingredients
Print Recipe
Pin Recipe