- 1-1/3 cups semisweet chocolate pieces
- 1 cup unsalted butter
- 3 tablespoons superfine sugar
- 5 large eggs, separated
- 1 tablespoon superfine sugar
- 2 tablespoons Tia Maria Liquer
- Chocolate curls for garnish
Combine chocolate pieces, butter and 3 tablespoons of sugar.
Cook in top of double boiler over medium heat until chocolate melts.
Beat egg yolks slightly.
Slowly add chocolate mixture to yolks and beat with an electric mixer on high speed for 10 minutes.
Beat egg whites until stiff, adding 1 tablespoon of sugar gradually. Add stiff beaten egg whites to the chocolate mixture along with tia maria.
Beat on high speed another 10 minutes.
Pour into a buttered 2 quart souttle dish, and refrigerate 10-12 hours.
Unmold 2 hours before serving by dipping the bottom and sides of dish in hot water.
Run a knife around the sides of the mold to loosen.
Invert mold onto a serving plate and smooth surface with a knife.
Decorate with shaved chocolate curls.
Refrigerate until serving time.