Floating Island in Chocolate

Preheat the oven to a low temperature (120°C)

Lightly grease a 4-inch round refractory mold

Dust with sugar and remove excess

In a large bowl, whip the egg whites until they become frothy and double in volume

Gradually add the granulated sugar, whipping until stiff peaks form

Place the mixture into the prepared mold and smooth the surface

Bake for 25 minutes or until it has risen and is firm

Let it cool in the mold

Invert onto a serving platter with an edge

Melt the dark chocolate, granulated sugar, and water in a saucepan over low heat

Heat, stirring occasionally, until the mixture comes to a boil

Reduce heat and simmer for 2 minutes

Slowly add the milk, whisking well

Allow it to come to a boil again

In a separate bowl, beat the egg yolks

Gradually add the warm chocolate mixture, whisking well

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and covers the spoon

Pour into a bowl and let it cool, stirring occasionally

Add the rum or cocoa liqueur

Refrigerate until serving time

Serve by pouring the chocolate creme around the meringue island, allowing it to float

If desired, garnish with caramelized sugar

Serves 6.