100 g dark chocolate (75% cocoa)Melt chocolate over a baine marie and whisk through egg yolks.
200 g dark chocolate (55% cocoa)
4 egg yolks
100 g castor sugar
250 g egg whites
Whisk egg whites and sugar to stiff peaks and combine.
Grease dariole moulds and cook in a baine marie for 15 mins at 180ºC