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8
Medium
Published 1993
Chocolate cake and espresso cream combined with Cognac make this an elegant yet easily assembled dessert.
Place the egg yolks and sugar in a medium-sized bowl. Whisk until thick. Stir in the espresso, the milk, and then the cornstarch.
Transfer the espresso milk to a noncorrosive heavy-bottomed saucepot. Stirring constantly with a rubber spatula, cook the mixture over medium low heat for about 10 minutes, until thick. Be sure