300g good-quality dark chocolate, roughly chopped
1/4 cup (55g) caster sugar
1 tablespoon good-quality cocoa powder, sifted
Grated chocolate, to serve
300ml thickened cream, plus extra whipped cream to serve
1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and caster sugar in a large bowl and beat with electric beaters for 5 minutes (or until mixture is pale, thick and doubled in volume). Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal/wooden spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve. (I have not topped mine with cream, I’ve just used the grated chocolate).