Directions (continued)

• around sides of pan. Whisk a small amount of hot mixture into egg
• yolks. Return all to the pan, whisking constantly.
• Cook and stir over low heat until mixture is thickened and coats the
• back of a spoon. Quickly transfer to a bowl; stir in peanut butter
• until blended. Place in ice water and stir for 2 minutes. Stir in
• cream and vanilla. Refrigerate for several hours or overnight.
• Fill cylinder of ice cream freezer two-thirds full; freeze according
• to the manufacturer’s directions.
• For cake, let egg whites stand at room temperature for 30 minutes. In
• a small heavy saucepan, melt chocolate and butter over medium-low
• heat. Remove from the heat; whisk in egg yolks.
• In a large bowl, beat egg whites and cream of tartar on medium speed
• until soft peaks form. Gradually beat in sugar on high until stiff
• glossy peaks form and sugar is dissolved. Fold into chocolate
• mixture.
• Transfer to a greased and floured 13-in. x 9-in. baking pan. Bake at
• 325° for 20-25 minutes or until set. Cool completely. Cut into
• 12 pieces.
• For sauce, in a small bowl, whisk egg yolks and sugar. In a small
• saucepan, heat heavy cream and espresso powder until bubbles form
• around the sides of pan. Whisk a small amount into yolk mixture.
• Return all to pan, whisking constantly. Cook until thickened. Remove
• from the heat; stir in liqueur. Refrigerate until serving.
• Serve cake with ice cream and sauce. Garnish servings with chopped
• chocolate. Yield: 12 servings.