butter and sugar coat ramekins
melt 250g your best chocolate block with half a stick of butter
in metal bowl over pot of simmering water
whisk in 4 egg yolks
whisk 4 egg whites with pinch of cream of tartar until foamy
add 1/8 cup of caster or granulated sugar tsp by tsp and whipped till hard peaks
fold in egg whites into chocolate/yolks mixture third by third
until no egg whites are visible
baked in hot oven for 17 minutes
cool in ramekins for 1 minute, run sharp knife round sides, tip out onto palm and
place upright on serving plate.
dust with icing sugar, garnish with fruits of your choice and a sprig of mint!