- STEP 1
Melt the after eight mints
- STEP 2
Separate the eggs and whisk the whites until stiff but not dry and add the sugar gradually, whisking all the time.
- STEP 3
Whip the cream until it holds in soft peaks
- STEP 4
Combine egg yolks and melted chocolate and whisk in the cream
- STEP 5
Finally fold in the egg whites and sugar mixture lightly but thoroughly
- STEP 6
Pour into a tin with greaseproof paper on the bottom. This should be an 8 inch tin and
- STEP 7
- STEP 8
Turn out on a plate to serve - a round bladed knife and a hot cloth round the edge of the tin often helps.
- STEP 9
Decorate with remaining after eights around the edge and grated chocolate on the top immediately prior to serving.