Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Episode: The Air Race
Save Recipe Print
Total:
2 hr 20 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Melt the chocolate in a bowl over hot water.

Beat the egg whites until very stiff. Add the 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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Cloud Eggs

Recipe courtesy of Food Network Kitchen

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Egg Rolls

Recipe courtesy of Food Network

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Eggs Benedict

Recipe courtesy of Alton Brown

Eggs Benedict

Recipe courtesy of Anne Burrell

Perfect Eggs Over Easy

Recipe courtesy of Alton Brown

Browse Reviews By Keyword