Chocolate Semifreddo

Instructions

1. Prepare the loaf pan
   Line a 9x5-inch (23x13cm) loaf pan with plastic wrap, leaving enough overhang on all sides to cover the top later. Place in the freezer while preparing the semifreddo mixture.
2. Melt the chocolate
   Place the chopped chocolate in a heatproof bowl set over a pan of barely simmering water (don't let the bowl touch the water). Stir occasionally until melted and smooth. Remove from heat and let cool slightly.
3. Prepare the egg yolk mixture
   In a large bowl, whisk the egg yolks with half the sugar (50g) until pale and thick, about 3-4 minutes. The mixture should form ribbons when the whisk is lifted. Stir in the cooled melted chocolate, cocoa powder, salt, and coffee liqueur if using.
4. Whip the cream
   In a separate bowl, whip the cold heavy cream with the vanilla extract until soft peaks form. Be careful not to overwhip.
5. Beat the egg whites
   In another clean, dry bowl, beat the egg whites until foamy. Gradually add the remaining 50g sugar and continue beating until stiff, glossy peaks form.
6. Combine the mixtures
   Gently fold the whipped cream into the chocolate-yolk mixture until just combined. Then, carefully fold in the beaten egg whites in three additions, maintaining as much air as possible while ensuring no white streaks remain.
7. Freeze the semifreddo
   Pour the mixture into the prepared loaf pan, smoothing the top with a spatula. Fold the overhanging plastic wrap over the top to cover completely. Freeze for at least 8 hours or overnight until firm.
8. Serve
   When ready to serve, remove from freezer and let stand at room temperature for 5-10 minutes. Unwrap the top, invert onto a serving plate, and remove all plastic wrap. Dust with cocoa powder, sprinkle with chocolate shavings, and serve with fresh berries if desired. Slice with a knife dipped in hot water for clean cuts.