1 Break up the chocolate. Melt it, together with the butter,
in a hot bain marie.With the hand mixer, beat the egg
yolk and sugar for at least 10 minutes until it becomes
a light-coloured thick mixture. Carefully fold in the liquid
chocolate and butter. Flavour by adding the cognac.
2 Beat the cream until it is stiff and fold in. Line the mould with cling film. Pour the mixture into the mould and keep in the refrigerator for a minimum of 6 hours to set.
3 Before serving, remove from the mould. Use a wet knife dipped in hot water to cut into 2.5 cm square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.
HINT. The squares may also be served in cup cake cases.
2 Beat the cream until it is stiff and fold in. Line the mould with cling film. Pour the mixture into the mould and keep in the refrigerator for a minimum of 6 hours to set.
3 Before serving, remove from the mould. Use a wet knife dipped in hot water to cut into 2.5 cm square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.
HINT. The squares may also be served in cup cake cases.
Information
300 g extra dark
bittersweet chocolate,
78 % cocoa
90 g butter
3 egg yolks
50 g sugar
1–2 dessert sp. cognac or
orange juice
2 dl cream
Cocoa powder to dust
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