Ingredients

6 ounces bittersweet chocolate

1/2 cup (1 stick) unsalted butter

6 eggs, separated - discard two yolks

1/2 cup superfine sugar

pinch of salt

Preparation

  1. Melt chocolate and butter in a double boiler, being careful not to let the top pan touch the water, Set aside.
  2. Whip egg withites over a bath of ice water until stiff. Beat the 4 yolks with sugar over a bath of warm water until very pale yellow (about 5 minutes). Stir melted chocolate into yolks. Add pinch of salt. Very gently fold in whites until no streaks remain. Pour into a serving or souffle dish.
  3. Chill for 8 hours. Serve as is or with a tiny dollop of unsweetened whipped cream