Serves 6
Prep Time: 20 minutes
Baking: 5 minutes

INGREDIENTS:

7 ounces of dark chocolate (70% cocoa)
2 ounces of unsalted butter
2 eggs - separated
1.4 ounces of icing sugar

RECIPE:

• Break the chocolate into small pieces and then melt them, using just enough heat and a touch of water to gently melt the chocolate. Stir the chocolate with a wooden spoon.
• Gradually add the butter, stirring it in with the wooden spoon. Then add the 2 egg yolks, stir again.
• Whip the egg whites into a froth. Then gradually add the icing sugar to the egg white, stirring the sugar in as you add it.
• Slowly add the mixture to the chocolate mixture, gently folding the egg white into the chocolate, using the wooden spoon.
• Poor the mixture into 6 small attractive glasses. Place the glasses in the fridge for at least an hour before serving.
• Decorate with a fresh raspberry and a touch of whipped cream.