Ingredients
- 165 g of 60% cocoa chocolate
- 4 eggs
- 15 g of blond sugar
- 1/4 teaspoon(s) of salt
Preparation
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Break the chocolate into pieces and melt it with the salt in a bain-marie. Leave the preparation to cool outside of the bain-marie.
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Separate the egg whites from the egg yolks. Put the yolks in a salad bowl and beat the egg whites with the sugar until you obtain a firm but still soft texture.
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Whisk the yolks vigorously with 2.5 cl of water to make them gain volume.
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Add the melted chocolate to the yolks and whisk everything well. Add 1/4 of the egg whites to this mixture and whisk again vigorously.
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Incorporate the rest of the whipped whites in 4 or 5 batches, mixing very delicately using a spatula.
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Leave to set in the refrigerator for at least 2 hours.