(this amount will fill six little demi-tasse coffee cups and leave a little over for some seconds.)

175g(6oz) Good Dark Chocolate
140g (5oz.) Unsalted butter
4 large Eggs
140 g (5 oz.) Light Brown Sugar
2 Tablespoons of Baileys Cream

Put the chocolate with the butter into a jug and put it into a microwave at mediun for 3 to 5 mts until completely melted.
(Or melt together in a bowl over barely simmering water.)

Separate the eggs and put them in separate bowls.

Put half the sugar in with the yolks.
Beat the yolks first with the sugar until they turn thick and creamy.
Wash the beaters then beat the whites until stiff. Add the remaining sugar a tablespoon at a time until they are stiff and shiney.
Stir the chocolate and butter mixture well together and then stir in the yolks and the Baileys Cream..

Fold in the whites carefully until all patches of white disappear ( but don’t over mix.)
Now very carefully spoon this mixture into six little coffee cups and put it in the fridge to set.
Serve it then on its saucer with a coffee spoon, no cream necessary, it is rich enough on its own.

If you haven’t got a small coffee cup use a little glass or put it into a bowl to set and then spoon out a little into a plate using a spoon dipped in hot water.

A little of this goes a long way.