200g cocoa powder
1.8kg Manjari Valrhona chocolate (64% cocoa solids) chopped in small pieces
Blend ingredients to a smooth paste.
1.1kg egg whites whipped
400g icing sugar
100g dry egg whites
Whip ingredients separately untilstiff.
Carefully fold cocoa mix into the whipped egg/sugar mixture. Pour immediately into aluminium mould and freeze.
To serve immediately pour into buttered sugared aluminium cups and bake at 200°C for about 5 minutes.
Unmould onthe centre of the plate.
Decorate with whipped cream melted chocolate sauce and candied tomatoes or orange zests.
\* Always mixcake batters byhand - it's more sensitive than an implement
* The ideal mould size is 7cmdiameter by 4cm high