2 slabs Dark chocolate
100g Caster sugar
170g Unsalted butter
Melt the chocolate in the bowl. Remove from the heat once melted and let it cool slightly. Separate the egg yolks from the egg whites. Beat the egg yolks and most of the sugar together until creamy and pale in colour (keep two teaspoons of sugar to one side for the egg whites).When it has cooled slightly, whisk the chocolate into the egg yolk and sugar mixture.
Melt the butter in a pan over a low heat, whisk the melted butter into the chocolate mixture. If it gets too thick, add a couple of tablespoons of water. In a bowl, whisk the egg whites and the remaining two teaspoons of sugar with an electric whisk until they’re light and fluffy and hold a soft peak. Do not over-beat.
Fold the egg whites into the chocolate mixture then spoon the chocolate mixture into a bowl or ramekins and refrigerate for about two hours.
Credit: Zanele Ka Mvelase’s Kitchen