by chef João Pupo
- 6 eggs
- 5 tbsp sugar
- 6 tbsp butter
- 200 g chocolate
- 2 strong Torrié espresso coffees
Melt the chocolate with the butter and then add the coffee. Beat the egg yolks with the sugar and add to the chocolate mixture while it is still warm, stirring well.
Beat the egg whites until they hold stiff peaks and fold into the previous mixture. Refrigerate for at least 3 hours.