Instructions
Beat the egg yolks with 3/4 cup sugar in the bowl of an electric mixer set on medium-high for or until thick and pale. Stir in the liqueur. Place the bowl over a pan of barely simmering water and cook, continuing to beat with a whisk, until the mixture is hot and bubbly, . Melt the chocolate and coffee together in the top part of a double boiler set over simmering water. Remove the pan from the heat and beat in the butter, a piece at a time, until the sauce is smooth. Stir the chocolate mixture into the hot custard. In a separate bowl, beat the egg whites on medium-high speed until they stand in soft peaks. Add the remaining tablespoon sugar and continue to beat on high speed until the whites stand in stiff peaks. Fold about 1/4 of the beaten whites into the chocolate mixture. Fold in the remaining whites. Turn into a serving dish or individual serving dishes and refrigerate for at least . Serve with creme anglaise or whipped cream. Makes 6-8 servings