Photo: Quentin Jones
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- 130g dark chocolate (about 55 per cent ocoa), chopped
- 1 tbsp strong black coffee
- 4 eggs, separated
- 1/2 tsp vanilla extract (or essence)
Get all the ingredients ready, because once this starts, it goes pretty quickly. Heat a small saucepan filled to a third withwater and place a heatproof bowl on top. Letwater simmer slowly underneath and melt the chocolate with the coffee, stirring until smooth.
Remove from heat. Mix in the egg yolks one at a time, stirring until blended, then stir in the vanilla extract. Beat the egg whites until stiff peaks form, being careful not to over-beat or they will dry out. Add the chocolate mixture and gently fold through with awooden spoon, being careful not to let out the air. Spoon into four small teacups or ramekins.
Chill in the refrigerator for at least four hours or overnight. Serve each dusted with cocoa and with a dollop of cream, if preferred.