Here is a simple, impressive, very rich chocolate dessert... a chocolate terrine from The Joy of Cooking.
servings will vary depending on portion size
1 lb very fine quality semi-sweet chocolate (I'm using Callebaut 60%)
8 oz butter
8 egg yolks
1/4 cup water
2 tbsp Kahlua (or other liqueur)
1 tsp vanilla
1/2 cup sugar
4 egg whites
1/4 tsp cream of tartar
1 tbsp sugar
Coat a 8.5"x4.5" loaf pan (or something of comparable volume) with pan spray, then line with plastic wrap and spray the plastic.
In a bowl over gently simmering water, melt the chocolate and butter, stirring until smooth. When smooth, remove from heat and set aside. In another bowl, combine the egg yolks, water, liqueur, vanilla and sugar. Place the bowl over the simmering water and whisk vigorously until hot to the touch, thick and foamy. Remove from heat and stir in the melted chocolate until evenly combined. Now, in a mixing bowl, start whipping the egg whites. Add the cream of tartar and sugar and whip until just stiff peaks. Fold a quarter of the meringue into the chocolate, then fold the rest in until evenly uniform. Pour into the mold, cover the top with plastic and refrigerate until firm.
To serve the terrine, gently remove the terrine from the mold and peel off the plastic. Portion into thin slices or wedges and serve with ice cream, fruit and/or cookies.