The fluffiest of desserts, this 80s dinner party classic is surely ready for a revival. Scrunchies are back, so this definitely deserves another chance. This was the first recipe I ever made on my own and I was so proud of it! Serve with cream and fresh raspberries. Makes 6
- 6 eggs
- 180g dark chocolate
- 2 tbsp sugar
- Melt the chocolate and cool slightly
- Separate the eggs
- In a scrupulously clean bowl, whisk the whites into soft peaks. Then add the sugar a tsp at a time, whisking all the while, until stiff and glossy
- Beat the yolks into the melted chocolate until smooth
- Whisk in a third of the egg white to the chocolate mixture to loosen it up, then carefully fold in the rest
- For full retro points, spoon gently into individual glasses and chill to set
Sophie cooks 