While the sugar is dissolving, beat the egg whites with
Now add the butter and chocolate to the syrup, and stir until a smooth melted consistency is achieved. Beat in the egg yolks, and finally fold in the whites bit by bit.
Spoon the mixture into flexible ovenproof moulds (I use special ovenproof flexible plastic doughnut moulds from Lakeland) and freeze until solid, about 2 hours or overnight.
When the mixture is frozen, preheat your oven to its hottest possible setting. Put the frozen mixture into the oven and bake for 5 minutes. Check to see how it’s doing - if it’s well cooked on the edges, but not in the middle, it is just right!
You can serve immediately with vanilla ice-cream or refreeze and serve frozen – if you can resist the temptation.
© 2003 Chantal Coady. All rights reserved.