Recipe from: 4/1/2006 12:00:00 AM

Ingredients 5
Servings 8


  • 500
    70 % Dark chocolate
  • 6
    Free-range eggs
  • 4
    Yolks of free-range eggs
  • 220
    Castor sugar
  • 1


Chop the chocolate, place in a heat-proof bowl and set over a pan of simmering water. Leave to melt. Place the eggs and sugar in a heat-proof bowl and set over a pan of simmering water. Beat the mixture until pale, thick, and double in volume.
In another bowl, whip the cream until thick.Gently fold the chocolate mixture into the egg mixture, then fold in the cream. Spoon into a container, cover, and freeze for 6 hours or until set. The semifreddo freezes quite hard, so take it out of the freezer about 10 minutes before serving, it has to have a smooth, creamy consistency.


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