INGREDIENTS
300g good-quality dark chocolate, roughly chopped
3 eggs
1/4 cup (55g) CSR Caster Sugar
1 tablespoon good-quality cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
METHOD
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
