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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.