Chocolate Loaf with Coffee Sauce

Line a 5-cup terrinne or loaf pan with plastic warp, smoothing it evenly over the base and sides..

Put the chocolate in a bowl and set aside for 3-5 minutes, then stir until melted and smooth. Remove the bowl from the pan quickly beat in the softened butter, egg yolks, one at a time, and rum or brandy, if using.

In a clean greasefree bowl, using an electric mixer, beat the egg whites slowly until frothy. add the cream of tartar, increase the speed and continue beating until they form soft peaks, then stiffer peaks that just flop over a little. Stir one-third of the egg whites into the chocolate mixture, then fold in the remaining whites. Pour into the terrine or pan and smooth the top. Cover and freeze until ready to serve.

To make the coffee sauce, bring the milk to a simmer over medium heat. Whisk the egg yold and sugar for 2-3 minutes until thick and creamy, then whisk in the hot milk and return the mixture to the saucepan. with a wooden spoon, stir over low heat until the sauce begins to thicken and coat the back of the spoon. Strain the custard into a chilled bowl, stir in the vanilla extract and coffee and set aside to cool, stirring occasionally. Chill.

To serve, uncover the terine or pan and dip the base into hot water for 10 seconds. Invert the dessert onto a board and peel off the plastic wrap. Cut the loaf into slices and serve with the coffee sauce. Decorate with the chocolate curls and chocolate coffee beans.