Recipe taken from France: The Cookbook
Preparation: 10 minutes
60 g (2 oz) chocolate, chopped
60 g (2 oz) butter
2 very fresh eggs, separated
In a small pan, gently melt the chocolate and butter over a low heat.
Remove from the heat and mix in the egg yolks.
Whisk the egg whites to soft peaks and fold these into the chocolate mixture.
Spread the icing over the cake with a palette knife. The icing sets as it cools.