200g (7 oz) good quality dark chocolate
100ml (3½ fl oz) double cream
3 eggs, separated
40g (1½ oz) caster sugar
1-2 tbsp brandy or rum
Makes 6 x 150ml (5 fl oz) cups or ramekins
1. Place the chocolate and cream into a bowl and melt on the back of the AGA or on the Warming Plate (4 oven). Remove from the heat and stir until smooth.
2. Let it cool for a couple of minutes then stir in the egg yolks. Whisk the egg whites until a soft peak stage then whisk in the sugar a teaspoon at a time until glossy.
3. Loosen the chocolate mixture with a spoonful of the meringue. Then fold in the rest of the meringue and the brandy or rum.
4. Pour into ramekins or espresso coffee cups and chill until set, about 2-3 hours. Serve accompanied with a crisp biscuit.