The Most Wicked Chocolate Dish

Melt the chocolate in a water bath. Add the egg yolks, espresso and crème de cacao and stir until smooth. (If the amount hardens too quickly, gently warm and mix well. Cool now.) Whip the egg whites with the salt until stiff and small peaks remain. Add the sugar by spoonfuls, beating well each time. Continue to whip for another 5 minutes or until really firm. Now fold the stiff whipped cream into the egg mixture and finally into the chocolate mixture. Pour the dish into a large glass baking dish or into a soufflé dish with a parchment paper sleeve. If you need the dish for a midnight date, use a lidded jar. Chill it in the freezer for at least 15 minutes before bringing it to the table. (It also tastes delicious frozen.) If you have the time to make it really luscious, make a sauce to go with it by mixing a dollop of whipped sweet whipped cream with a cup of sour whipped cream and a teaspoon of vanilla extract.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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