Melted butter (for greasing)
4 egg whites
1 cup of sugar (180 g)
For the sauce
100g of dark chocolate, cut into pieces
1/4 cup of milk (60 ml)
2 tablespoons of cognac
Melted butter (for greasing)
4 egg whites
1 cup of sugar (180 g)
For the sauce
100g of dark chocolate, cut into pieces
1/4 cup of milk (60 ml)
2 tablespoons of cognac
Grease a 20cm diameter mold with butter and set aside. Reserve
In a mixer, at high speed, beat the egg whites until stiff peaks form (about 5 minutes)
SLOWLY add the sugar and continue beating until well mixed
Place some of the beaten egg whites in the prepared mold and spread with a spatula
Pour the remaining mixture into the mold and microwave on medium power for 1 minute or until firm
Remove and let cool
Unmold and refrigerate for about 20 minutes
Prepare the sauce: In a small bowl, combine the chocolate and milk in the microwave on medium power for 2 minutes or until melted
Stir well
Add the cognac and mix
Let it cool slightly before serving.
