This is actually actually a slightly modified chocolate pâté recipe. Mrs. Bugbear and I call it chocolate log around the house because the silicon bread pan we use has a textured bottom making the finished product look like a log. A couple of hints, when mixing chocolate mixture and the egg mixture, keep the chocolate liquid but as cool as possible otherwise you'll end up with white flecks in the finished product.
Mayan Chocolate Log
½ cup unsalted butter
4 ounces of Lindt Mayan Chocolate
2 ounces of Lindt 70% Chocolate
¼ cup of sugar
Preheat the oven to 325ºF. Grease a silicon bread pan and line with parchment paper. Melt butter and chocolate together in a double boiler over simmering water. Keep the temperature of the butter and chocolate as low as possible. Whisk the sugar and eggs together until frothy (an electric beater works well). Remove double boiler from heat and let cool slightly, it should remain liquid. Whisk vigorously as you very slowly dribble the egg and sugar mixture into the chocolate butter mixture. Pour into the silicon bread pan and place the bread pan in roasting pan. Pour hot water into the roasting pan until it comes about half way up the bread pan. Cover the roasting pan with tin foil taking care to tent the tinfoil above the roasting pan. Bake for 90 to 105 minutes. Remove from the oven an refrigerate for 6 hours.
½ cup of butter
½ cup of Demara Sugar
2 ounces of Drambuie
In a double boiler melt butter, add demara sugar and whisk vigorously until smooth, if there is butter apparent on top of the melted sugar then add sugar until butter is absorbed, whisk 2 beaten eggs into the melted sugar butter dribbling the egg in a small amount at a time, add a couple of shots of Drambuie and whisk.
Slice the Mayan chocolate log in ¼ inch slices with a very sharp knife. Place one scoop of vanilla ice cream somewhat off center on the plate, place two slices of Mayan chocolate log leaning against the vanilla ice cream and drizzle about a tablespoon of hot Drambuie over the ice cream and chocolate.