Glissade chocolat pudding

1. Separate the whites and yolks of the eggs. In a large bowl, beat the egg whites until they hold very stiff peaks.

2. Combine the chocolate, water, sugar, butter, and a pinch of salt in a double boiler. If you don't have a double-boiler, you can fashion one by combining the ingredients in a medium stainless steel bowl, and then placing this bowl atop a small simmering saucepan of water. The idea is to apply just enough gentle heat to melt the chocolate. Stir until the ingredients come together smoothly. Remove from heat, and beat in the egg yolks. Add the egg whites, and fold gently until the pudding is uniform in texture. Pour the pudding into serving cups or glasses, and chill well - preferably for a few hours. Serve topped with a bit of whipped cream.

3. *This recipe does use raw egg - children, pregnant women, the elderly, and anyone with an immune system disorder should avoid eating uncooked egg because of salmonella risk.

4. Adapted from La Patisserie est un Jeu d'Enfants by Michel Oliver. Published by Random House, 1966.