Chilled Chocolate Loaf


1/2 pound semi-sweet chocolate
1/4 cup rum
1/2 pound unsalted butter, softened
2 tablespoons superfine sugar
2 eggs, separated
1-1/2 cups ground blanched almonds
Pinch of salt
12 butter biscuits (Social Teas or Pet Buerre biscuits)
Confectioners' sugar
1/2 cup heavy cream, whipped


Lightly grease bottom and sides of 1-½-quart loaf pan with vegetable oil; invert pan to drain excess. In a heavy pan melt chocolate over low heat, stirring constantly to prevent scorching. When melted, stir in rum and remove from heat to cool. Cream butter until fluffy. Beat in sugar, then egg yolks one at a time. Stir in almonds and melted chocolate. Beat egg whites and salt until soft peaks form. Fold into the chocolate mixture until no whites show. Cut the biscuits into 1x½-inch pieces, discarding crumbs; fold into chocolate mixture. Spoon into the greased pan, and smooth the top. Cover with plastic and chill for at least 4 hours. Unmold 1 hour before serving by running a thin knife around the edges and dipping pan briefly in hot water before inverting onto a platter. Smooth the sides. Dust with confectioners’ sugar (shake it through a sieve). Serve in thin slices with whipped cream.


Serves 8-10.

Leave a Comment