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Ingredients
- 6 ounce Dark chocolate, minced
- 3 x Large eggs, separated
- 2/3 c. Confectioner sugar
- 2 Tbsp. Cointreau
- 1/4 c. Double expresso coffee or possibly 1 tabelspoon instant coffee
- 3/4 c. Extra virgin extra virgin olive oil
Directions
- Heat the chocolate in a small saucepan over very low heat or possibly in the microwave. Set aside till cooled down.
- In a bowl beat the egg yolks and the sugar till smooth. Add in Cointreau and coffee to the mix and stir in the melted chocolate.
- Whisk till well mixed.
- Add in the extra virgin extra virgin olive oil to the bowl and mix well with the other ingredients, till perfectly blended.
- In a separate bowl beat the whites till foamy, almost stiff. Add in the chocolate mix to the beaten whites, gently folding till thoroughly mixed.
- Spoon the mix into a round 10-inch diameter mold and chill.
- Serve chilled.
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