5 ounces very good 60 percent dark chocolate
5 ounces butter
2 tablespoons organic evaporated sugar cane
4 eggs, separated
Melt chocolate and butter in a small saucepan.
In a medium bowl, beat together sugar and egg yolks until thick and creamy; add melted butter and chocolate.
In a separate bowl, beat egg whites until stiff peaks form. Fold the stiff egg whites into the chocolate mixture, a few spoonfuls at a time. Chill in refrigerator for at least 3 hours before serving.