This is the richest chocolate dessert ever, and Geneviève's favourite: it feels like eating frosting.
I have tried making it with milk chocolate and with white chocolate, and I have even put one on top of the other to make a higher cake. Decadent!
¼ lb Butter (1 stick) at room temperature
2 Eggs
¼ lb Very good dark chocolate
1 cup Icing sugar
1
Separate the eggs
2
Break up the chocolate into small pieces and melt it in the top part of a bain-marie (double boiler)
3
When chocolate is totally melted, add the butter and mix
4
While whipping vigorously, add the egg yolks and icing sugar
5
Meanwhile beat the egg whites until firm and fold delicately into the mixture
6
Butter a small mold and line it with plastic wrap
7
Pour the "dough" and leave in refrigerator (not freezer) overnight
8
Unmold and serve
Ingredients
¼ lb Butter (1 stick) at room temperature
2 Eggs
¼ lb Very good dark chocolate
1 cup Icing sugar