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!
Separate the eggs
Break up the chocolate into small pieces and melt it in the top part of a bain-marie (double boiler)
When chocolate is totally melted, add the butter and mix
While whipping vigorously, add the egg yolks and icing sugar
Meanwhile beat the egg whites until firm and fold delicately into the mixture
Butter a small mold and line it with plastic wrap
Pour the "dough" and leave in refrigerator (not freezer) overnight
Unmold and serve
Ingredients
Directions
Separate the eggs
Break up the chocolate into small pieces and melt it in the top part of a bain-marie (double boiler)
When chocolate is totally melted, add the butter and mix
While whipping vigorously, add the egg yolks and icing sugar
Meanwhile beat the egg whites until firm and fold delicately into the mixture
Butter a small mold and line it with plastic wrap
Pour the "dough" and leave in refrigerator (not freezer) overnight
Unmold and serve