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preparation
In a medium bowl beat the egg whites until frothy,
then while beating gradually add 6 teaspoons sugar until the whites form
stiff peaks. In another medium bowl beat the egg yolks with 6 teaspoons
sugar until thick and light yellow. In a small microwave-safe bowl, melt
the chocolate in the coffee for a few seconds (watch carefully; you
don’t want it to bubble) and add to the egg yolks, beating thoroughly.
Add hazelnut syrup if desired. Fold the egg whites into the yolks. Put
into 4 small (about 4-5 ounces) individual ramekins and chill for about
4 hours. Serves 4. |
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ingredients
3
12
2
1
2 |
eggs, separated
teaspoons sugar
one-oz. squares unsweetened or semisweet chocolate
tablespoon brewed hot strong coffee
teaspoons hazelnut syrup (optional) |
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