Beat the egg yolks and sugar until it turns into a a thick yellow mixture.
Melt chocolate and coffee in a mixing bowl. Put the mixing bowl over
hot water so that mixing is easier. Add butter gradually and beat until
cream is smooth.
3: Beat the chocolate with the egg yolks and sugar mixture.
4: Beat the egg whites and a pinch of salt until stiff. Sprinkle
1 tablespoon of sugar above and beat again for a couple of minutes.
5: Stir about one third of the egg whites into the chocolate
mixture. Stir well, then add the remaining whites.
Refrigerate for at least 2 hours. Can be served with whipped
cream or custard sauce.
Wine suggestion: Champagne,
Sauternes, Muscat, sweet white wine (French