Chocolate Mixture: To mix together
200GM Dark Chocolate - Warm to running consistency
200GM Soft Butter - added to chocolate & mix well
Egg Yolk Mixture: To Beat Up
19 Nos. Egg Yolk
100Gm Sugar - to be added gradually
TO Beat Up to Meringue:
10Nos. Egg White
100Gm Sugar
Method:
Mix the Chocolate Mixture into Egg Yolk mixture
Then fold in the meringue
Fill in buttered rings and Bake for 1 hour 45mins at 125 Degree Celcius
Note:
1. Buttered Rings based with greaseproof paper
2. Cool cake preferably overnight. Remove crust.
3. Decorate with fresh cream. Flaked on chocolate curls