Boule de Neige

An elegant, dramatic dessert. If the rosettes seem daunting, the whipped cream can be applied with a spatula in a decorative fashion.

12 ounces bittersweet or semisweet chocolate, cut into small pieces
3/4 cup freshly brewed strong coffee
1 cup sugar
1 1/2 cups (3 sticks) unsalted butter, at room temperature
6 eggs, beaten
1 cup heavy cream, whipped and sweetened to taste

GARNISH

Peel of 1 orange, cut in a single 1/4-inch-wide strip to form a spiral

1. Preheat the oven to 300 degrees. Line a 1 1/2- or 2-quart stainless steel or other ovenproof bowl with a single piece of heavy-duty foil. Make sure there are no tears in the foil.

2. Melt the chocolate with the coffee and sugar in a medium saucepan. Stir over moderate heat until the sugar is dissolved. Add the butter in pieces, whisking continually. Remove from the heat and quickly whisk in the eggs. Immediately strain the mixture into the foil-lined bowl. Place in the lower third of the oven and bake for 60 to 65 minutes, until it rises, cracks, and is crusty and dry around the edges. Let cool to room temperature, cover, and refrigerate overnight. The dessert will firm up as it chills.

3. To serve, invert the boule de neige onto a plate, peel off the foil, and trim the edges to make a nice dome shape. Using a pastry bag fitted with a star tip, pipe rosettes of sweetened whipped cream over the entire surface. Garnish with an orange peel spiral, if desired.

SERVES 6 OR MORE