We stuck this Irish dessert up here just in case you gave up chocolate for Lent. Sorry about that!
- 2/3 cup dark chocolate. Very dark chocolate.
- 12 tablespoons unsalted butter.
- 1/4 cup unsweetened cocoa powder.
- 1 cup sugar, divided.
- 5 medium eggs, separated.
- Powdered sugar. Maybe.
- Preheat over to 400 degrees.
- In the top of a double boiler, melt the chocolate and the butter AND the cocoa over hot water. Stir it all up until you can’t tell one thing from another.
- In a separate bowl, whisk egg yolks with 1/2 cup of sugar until it’s fluffy. Fold that into the chocolate and butter mixture.
- Get out another bowl. Whisk up the egg whites with the leftover sugar until soft peaks form.
- Using a spatula, gently fold whites into chocolate in thirds. Pour into eight 3-inch tart molds.
- Chill them for at least three hours.
- Bake 15 minutes if a preheated oven.
- Cool for 5 minutes.
- Excuse yourself from the table. Eat a few tarts and try to leave one per guest. But, if they need to share, sobeit.
And… Thank you, guest chef, from Lacken House Restaurant, Kilkenny, Eugene McSweeney.