This is one of my dinner party favourites.
The chocolate case adds a bit of flair to the presentation.
I’ve used two very different chocolates here.
The Indonesian Javan is has hints of caramel and toffee flavours.
The Madagascan Sambirano is deep and dark, with subtle notes of summer berries.
250g dark chocolate, roughly chopped. Suggestion, Madagascan Sambirano 71
300g dark chocolate, roughly chopped. Suggestion, Indonesian Javan Dark Breaking 69
6 eggs, separated
80g raw cane sugar
450 ml double cream, lightly whipped
Equipment: 26 cm tart or shallow cake tin, baking paper