Line the base of a loaf tin with double layer of cling film, leaving the excess hanging out over the edges. The cling film will help easily remove the semifreddo after its set.
Whisk the egg yolks and sugar in a large bowl until pale and fluffy.
In a second bowl, whip the cream until it forms soft peaks. Gently fold the whipped cream into the egg yolk mixture.
In a third bowl, whisk the egg whites until they form firm peaks. Carefully fold in the egg whites to the whipped cream and egg yolks mix.
Sprinkle a third of the chopped chocolate evenly into the base of the prepared tin.
Pour half the semifreddo mixture over the chocolate, followed by the next third of the chocolate. Finally pour over the remaining semifreddo and top with the remaining chocolate.
Cover with the excess cling film and freeze for at least six hours until solid.
Once it is set, carefully remove the semifreddo from the tin. This is where the excess double cling film helps. Turning it upside down onto the plate, and remove the cling film. Cut into slices, and serve with hot, freshly made chocolate sauce.
To make the chocolate sauce melt the chocolate in a heatproof bowl sitting over a saucepan of gently simmering water. Whisk in the cream to give a smooth melted sauce and viola! your sauce is ready to be served with the semifreddo.
Tip:
I like to use half part chocolate and half part nuts for this semifreddo. Pecan, walnuts and hazelnuts work very well.
Add a touch of Bailey's Irish cream or Dulce de Leche liquer for a hint of caramel in your chocolate sauce
Dont like chocolate? No problem! Caramel sauce works perfectly well too
Substitute the chocolate filling for berries. Tastes as good with strawberries.
