• 125g dark chocolate
• 1 tablespoon brandy
• 4 eggs, separated
• 250ml (1 cup) cream

1. Chop chocolate roughly, put into top of double saucepan; stir over hot water until melted. Remove from heat, cool slightly, gradually add brandy and egg yolks. Beat until mixture is smooth and thick.

2. Whip cream. Do not over-whip, or the cream will be difficult to fold in; cream should be just nicely thickened.

Fold into the chocolate mixture.

3. Beat egg whites until soft peaks form. Here again, do not over-beat the whites or they will not fold so easily into the chocolate mixture.

4. Fold half the egg whites into chocolate mixture, then fold in the remaining half. (It's much easier to incorporate egg whites when you fold them into the mixture in two portions than if you add them all at once.) Spoon mixture into four individual dishes or one large dish. Refrigerate until firm.

To serve, top with whipped cream and grated chocolate. (Use a vegetable peeler to grate chocolate; it gives nice, chunky pieces.)