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Ingredients

Serves 6

• 1 tablespoon unsalted butter
• 1/2 cup plus 1 1/2 tablespoons sugar
• 6 ounces bittersweet chocolate, finely chopped
• 1 ounce unsweetened chocolate, finely chopped
• 6 large egg yolks, plus 7 large egg whites
• Pinch of salt
• 2 tablespoons heavy cream
• 1 1/2 teaspoons instant espresso powder
• 3 tablespoons cognac, rum, Grand Marnier, or green Chartreuse

Description

When Beating Egg Whites, Chef Madeleine Kamman Prefers To Use A Copper Bowl And A Large Balloon Whisk. Her Trick For Successfully Blending The Whites Into The Batter Is To First Mix In A Quarter Of The Whites, Then Quickly Rewhip The Remainder With A Pinc

Martha Stewart