Preparation:
In heavy saucepan, combine chocolate and water. Cook over low flame, stirring occasionally, until chocolate is well melted and smooth. Take pan off fire.
Gradually stir in egg yolks, one at a time. Then stir in butter. Whip whites until stiff. Add whipped whites to chocolate mixture. Turn into well-buttered mold. Chill. Unmold.
Serve covered with melted vanilla ice cream.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
