Dark Chocolate Semifreddo

Directions

1. 1
   Melt the chocolate in the microwave in 30 second increments and stir well until melted. Set aside.
2. 2
   Whip the egg whites in a medium size bowl, until medium-stiff peaks. Whip the cream to soft peaks in another medium sized bowl.
3. 3
   Whip together the sugar and egg yolks in a large bowl, until pale. Scrape the chocolate into the bowl, and whip for several minutes until the mixture is very thick and smooth.
4. 4
   Fold in the egg whites and then the cream.
5. 5
   Scrape the mixture into a cake pan, loaf pan or individual molds and freeze for at least 4 hours.
6. 6
   To unmold onto a plate, dip the bottom of the mold into hot water and then run a knife around the sides. It should pop out easily.
7. 7
   Let sit at room temperature (after unmolding) for 15-20 minutes to soften before serving.
8. 8
   Note 1: If the yolks and chocolate seizes up on you, gently warm it in a bowl over simmering water and then add a bit of the whites and beat the heck out of it.
9. 9
   Note 2: You can use crushed cookies on the bottom for a crust or leave it plain.