150g dark chocolate (70% minimum cocoa content)
150g unsalted butter
50g cocoa unsweetened
200g castor sugar
5 x size 2 eggs separated
8 x 100mm non-stick tartlet tins well buttered
Melt together chocolate butter and cocoa. Whisk egg yolks with 100g sugar until light and fluffy. Whisk egg whites with remaining sugar to firm peaks. Fold chocolate yolks and whites together and pour into tins. Chill for at least three hours. Bake for 15 minutes at 400ºF/200ºC/gas mark 6. Allow to cool for five minutes. Tip out on to plate and dust with icing sugar. Serve with custard sauce and chocolate chip ice-cream.