The Altitude Adjustment Section
This is a fantastic recipe, and it's foolproof because it never goes into the oven, just the freezer. The combination of chocolate and orange is heightened by the salt — trust me it works!
6 egg yolks
1 cup sugar
2 cups heavy cream
1/3 cup cocoa powder
1 teaspoon kosher salt
2 tablespoons orange zest
4 ounces bittersweet chocolate, melted
Line 9x5 loaf pan with plastic wrap. In bowl of stand mixer fitted with whisk attachment, whip yolks for 3-4 minutes till light and frothy. While yolks are whipping, combine sugar and 1/2 cup water in a small saucepan. Cook sugar syrup over high heat until it reaches soft ball stage (238 degrees on a candy thermometer). At this altitude I drop a drop of sugar into ice water and feel it to know if it's at the soft ball stage. With mixer on medium speed, drizzle sugar syrup down the side of the bowl. Add cocoa powder and salt and whip for 5-6 minutes until mixture cools and thickness. In a separate bowl, whip cream until it holds stiff peaks. Fold in orange zest. Fold whipped cream into the cooled chocolate mixture. Spoon about 1/4 of chocolate mixture into the prepared pan. Use a spoon to drizzle about 1/3 of the melted chocolate evenly over the chocolate mixture. Carefully spoon another 1/4 of the chocolate mixture into the pan. Drizzle with another 1/3 of the melted chocolate. Repeat another layer of chocolate mixture, the last of the melted chocolate, and finish with the last of the chocolate mixture. Cover the pan with plastic and place in freezer for at least 8 hours or up to a week. When ready to serve remove the semifreddo from pan and peel off plastic. Slice into 8 slices and serve with a little whipped cream and orange supremes.