Ingredients

• 4 ounces plain (dark) chocolate
• 6 eggs, separated
• l/2 tablespoon caster sugar (superfine)
• 1 1/2 pints (24 ounces) full cream (whole) milk
• 4 ounces granulated sugar

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Instructions

1. Melt the chocolate in a bowl over hot water.
2. Beat the egg whites until very stiff. Add the caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slicer or long spatula and poach the other side. Leave to drain on kitchen paper or a clean cloth.
3. Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill.
4. Ten minutes before serving, caramelize the remaining sugar in a heavy saucepan and pour over the egg whites.