1. Break up the chocolate. Melt it, together with the butter, in a sauce pan. 2. With a hand mixer, beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture. Carefully fold in the liquid chocolate and butter. Flavor by adding the cognac. Beat the cream until it is stiff and fold into mixture. 3. Line a 5 inch × 5 inch mold with cling film. Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set. 4. Before serving, remove from the mold. Use a wet knife dipped in hot water to cut into 1 inch square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served. ---------------------------------------------------------------------------
Nutrition
Ingredients
