- 125g chocolate
- 125g butter
- 3 eggs
- 50g powdered sugar
- 250g cream
- 25g vanilla sugar
- Break the chocolate into pieces and melt it gently in a bain-marie with minimal water.
- Incorporate the butter cut into pieces, then add the powdered sugar. Work the mixture for 15 minutes until smooth.
- Stir in the egg yolks, followed by the stiffly beaten egg whites.
- Pour into a buttered cake tin and refrigerate overnight.
- The next day, unmold by briefly immersing the base of the tin in hot water.
- Return to the freezer for a few minutes just before serving.
- Decorate with vanilla whipped cream.
Source: Les Bons Desserts by Baudouin.
