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1
Line a 12 1/2 x 4 1/2inch sharpedged loaf pan with enough foil to hang over the sides about 3 inches.
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2
Chop the chocolate into small pieces and melt with the butter in the top of a double boiler or in a bowl over simmering water.
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3
Remove from the heat and stir in the Kaluha.
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4
Whisk in the egg yolks until well combined.
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5
Whisk the egg whites until soft peaks form.
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6
Gently fold the whites into the chocolate mixture in two stages.
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7
Pour into the prepared pan, tap on the counter to remove air, smooth top, and cover with plastic wrap touching the top surface.
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8
Chill 6 hours or overnight.
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9
To serve, remove the plastic wrap and invert onto a serving platter.
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10
The chocolate should release easily.
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11
Remove the foil.
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12
Coat dessert plates with Espresso Creme Anglaise.
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13
Top each with a slice of chocolate.
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14
(This slices most easily with a long, thin knife that has been dipped into hot water.)
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15
In a large bowl, whisk together the egg yolks and sugar.
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16
Line a sieve with a paper coffee filter.
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17
Combine the milk and coffee in a medium saucepan and bring to a boil.
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18
Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly.
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19
Return to the saucepan.
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20
Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes.
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21
Remove from the heat.
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22
Stir in the vanilla and chill.
