(for a 15cm pastry case)
200g caster sugar
2 eggs and 2 egg yolks
200g melted chocolat amer (bitter couverture)
50g melted butter
Preheat the oven to 150ºC. Whisk the sugar and eggs over a bain-marie to make a light frothy sabayon. Add the chocolate and butter (and Curaçao if you use it). Pour into a pastry case and bake for about 15 minutes. Cool and decorate with chocolate shavings.