Chocolate Regal
Well, here it is. The recipe seems long, but I wanted to include all of the detail. It takes around 10-15 min. to put together. Very simple. ENJOY! Let me know how you make out.
CHOCOLATE REGAL
1 lb semi-sweet chocolate, a good quality or Nestles semi sweet morsels works very well. Use 1 12 oz bag, and then measure 4 oz from another bag. You can also use Lindt or any other gourmet quality chocolate, as long as it is semi-sweet.
1 cup milk
Pinch of salt
¾ lb butter (3sticks) at room temperature (it must be soft) but don’t melt is or cream it first) cut into pieces.
6 or 7 egg yolks (6from eggs graded extra-large or jumbo; 7 from smaller eggs.
Adjust rack on-third up from the bottom of the oven and preheat oven to 350 degrees. Cut a round of baking pan liner or wax paper to fit the bottom of a 9 inch spring form pan. Butter the sides (not the bottom) of the pan and one side of the round paper. Place the paper in the pan, buttered side up.
Place the chocolate, milk, and salt in the top of a large double boiler over hot water on moderate heat , or in a heavy 1 ½ to 2 qt sauce pan over low heat. Stir frequently with a rubber spatula scraping the bottom and sides, until the chocolate is completely melted-don’t worry if the mixture is not smooth.
Transfer to the large bowl of an electric mixer and beat on low speed only until smooth. Then let stand for 4 or 5 min to cool slightly. On low speed alternately add pieces of the butter and the egg yolks, scraping the bowl and beating only until incorporated after each addition. Do not beat on high speed and do not beat any more than necessary-the mixture should not lighten in color. When it is smooth, pour the mixture into the prepared pan. Bake for 25 minutes, no longer. It will still be soft and shiny and will not look done. Remove from the oven.
Let stand until it reaches room temperature. Then cover and refrigerate for a few hours or overnight until completely firm. Keeps for a few days or more refrigerated. With a small sharp knife cut around the sides to release-press the blade firmly against the pan in order not to cut the dessert. Remove the sides of the spring form. Cover the dessert with a flat plate and invert. Remove the bottom of the pan. If it does not lift off, insert a narrow metal spatula or a table knife between the paper and the pan and gently work it around to release the pan. Peel off the paper lining. The Chocolate Regal will be 1 inch high. Now cover it with a pint of heavy whipped cream sweetened with powdered sugar and vanilla. Serves 12 or more.
Toggle hunny, how come I wasn't sent an application to join the "gang"? I just *know* I could pass initiation. 
