Serves 8
• 100gms of caster sugar
• 6 egg whites
• 350mls of cream
• 200gms of cooking chocolate
• 1 tablespoon of strong coffee
• 1 tablespoon of brandy (optional)
• A pinch of salt
• A pinch of cream of tartar
1. Place the chocolate in a heat proof bowl with the coffee and, if using, the brandy. The bowl should be suspended over a saucepan of water so choose a pot that will allow you to sit the bowl in it without the bowl touching the base of the pot.
2. Sit the bowl over a saucepan of water and gently heat the water. Keep stirring the chocolate with a wooden spoon as it melts, then remove from the heat. Be careful not to get any water or steam close to the chocolate as it melts , this will cause the chocolate to seize ( go hard and lumpy) and you will need to start again.
3. Beat the egg whites with a pinch of salt and a pinch of cream of tartar until they are firm. Add 50 gms of the caster sugar and continue to beat until firm.