Instructions: Melt the chocolate over hot water. Beat the egg whites until very stiff. Add the 30ml/ 2 tablespoons caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slicer or long spatula and poach the other side. Leave to drain on kitchen paper or a clean cloth.

Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill.

Ten minutes before serving, caramelize the remaining sugar in a heavy saucepan and pour over the egg whites.

NOTES : Too Fat Ladies,The Air Race

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