Decadent Chocolate-Merengue Semifreddo With Caramelized Orangesauce

Dear all,
thank you so much my friends for your patience and support during the time my blog was "under construction" for a much needed facelift and solving some technical problems. You rock!
A special note to Amelia@ameliasdessert for offering me her support when my blog got, as she put it "the hick ups" and made it difficult for visitors to comment. Merci, Amelia :)
I was definitely missing blogging much more than I ever imagined.
Have I become addicted?
Addicted for sure to the interaction with my friends, readers and fellow bloggers..
Addicted to the Adrenalin rush when time is short and you need to publish your next post.
Addicted to read the new posts my fellow bloggers wrote meantime.
Anyhow, this is probably one of the most harmless addictions and I'm sure every blogger knows what I'm talking about..
During the time I was updating my blog, I was facing a true construction site and there were days when I thought this is never going to finish.
I should have known...many of you warned me that this is going to take time and patience.
We are nearly ready ( there are always small things to adjust) and if you have any suggestions, I would appreciate your comments very much.
Now it's time to celebrate the new season and I would like to share with you one of our favorites for this time of the year.
This rich, melt in your mouth semifreddo is a great treat for guests or to enjoy with your family during spring and summer days.
You need:
 225 g of 70% dark chocolate
180 g soft, non salted butter
7 egg yolks
112g dark, non sweetened cocoa
225g icing sugar
370g heavy cream
3 cups Meringue crumbs
For the orange sauce:
2 oranges
The zest of one orange
1 spoonful of butter
3 spoonful caster sugar
2 spoonful of Cointreau  (optional, can be replaced by freshly squeezed orange juice)

Instructions:
Whip egg yolks together with the icing sugar and soft butter until creamy and light in color.

Then fold in the cocoa, first with a rubber spatula ( to avoid the Cocoa dust) , then whip well until creamy.

Apart, melt the chocolate in a bowl set over a pan of simmering water.
Take care that the bottom of the bowl does not touch the water.
Beat in the melted chocolate in the mixture.

Apart, whip heavy cream to soft peaks.

Fold in the whipped cream with a rubber spatula, gently but thoroughly.

Pour mixture carefully into a loaf pan, the first layer chocolate mixture, the next meringue crumbs.

Continue to alternate the different layers until the mold is filled.
Cover with plastic foil and freeze for at least 4 hours.

Orange sauce
2 oranges
The zest of one orange
1 spoonful of butter
3 spoonful caster sugar
2 spoonful of Cointreau  (optional, can be replaced by freshly squeezed orange juice)

Instructions:
Zest the orange.

Cut off the top and the bottom of the other orange, then slice off the peel with a sharp knife. Make sure to remove all the white bits.
Then cut the individual slices of the orange along their thin skin.

Melt butter in a large, flat pan, add sugar and let cook at low heat for about 2 minutes or until sugar has dissolved and the mixture has slightly caramelized.

Add the Cointreau, Orange zest and fillets and simmer for 1 minute.
Then, remove from heat. Set apart.

To serve, remove the parfait from the freezer.

Place in a deep baking sheet filled with hot water (or place a hot, wet kitchen towel over the mold) until the outside of the parfait has softened.
Then place a serving plate upside down on top of the mold until the parfait slips out.

Remove the mold.

With a sharp knife , cut in slices (Rinse the knife with cold water from time to time to avoid that the parfait sticks to the knife).

Garnish with warm orange  sauce, zests, fillet and mint leaves.

Serve immediately.



Enjoy, see you next week.

Serves 8-10 p.