Grate ¼ lb chocolate and mix with 5 egg yolks and ½ glass sugar. Dilute with ½ glass cream and cook thoroughly. Cream ⅛ lb butter and ½ glass flour until smooth, pinch off small pieces, add to the chocolate, and stir on top of the stove until the flour is incorporated, but do not let the mixture boil. It may then be strained through a fine sieve. Cool, mix with 10 beaten egg whites, and transfer to a mold greased with butter and strewn with rusk crumbs. Intersperse with strawberry jam, oranges, apples, cherries, etc. Bake in the oven for ½ hour.
To serve, turn out onto a platter and pour on red wine syrup prepared as follows. Bring to a boil ½ lb, or 1 glass, sugar and 1 glass red wine. Cool.