1 lb. bittersweet or semisweet chocolate, cut into 1/4 inch pieces
8 tablespoons unsalted butted, softened
1 cup heavy cream
3 egg yolks
1/4 cup sugar
1/3 cup coffee, orange juice or sweet liqueur (if using liqueur reduce sugar to 3 tablespoons)
Bring a saucepan of water to a boil and remove from heat. Put cut chocolate in a heatproof bowl and place over the pan of hot water. Stir occasionally to melt chocolate evenly. Once chocolate is melted, remove bowl and beat butter into chocolate.
While chocolate is melting, whip cream until it holds soft peaks. Return pan of water to a boil, then lower heat to simmer. In bowl of electric mixer, whisk the egg yolks by hand, Whisk in the sugar and liquid flavoring. Place bowl over pan of simmering water and whisk constantly until slightly thickened. Using electric mixer on medium speed to beat the egg mixture until cool and risen in volume.
To finish by hand, whisk the bowl of hot sabayon over a bowl of cold water with a few ice cubes in it until cooled and thickened. Do not let mixture become ice cold.
To finish, whisk chocolate into egg then quickly fold in whipped cream. Pour into 6 cup glass loaf pan that has been buttered and lined with plastic.
To unmold, whip outside of pan with cloth dipped in hot water and wrung out. Invert onto platter and peel over plastic wrap.
Serving:
Cut into 3/4 inch slices with sharp knife dipped in warm water. Garnish with chocolate shavings, whipped cream, cream Anglaise or sweetened berries.