75g dark chocolate
2 Burford Brown eggs
40ml refined olive oil
In a baine marie melt the chocolate.
Into two bowls separate the eggs.
When the chocolate has melted let it cool a little before whisking in the egg yolks. (It will become a very thick paste)
Slowly pour in the olive oil stirring all the time.
In the bowl, whisk the egg whites, with a clean electric beater, until they form soft peaks then gradually add the sugar, 1 tablespoon at a time.
Continue to whisk until it becomes glossy and all the sugar has been added.
Beat a small spoonful of the whites into the chocolate and beat until smooth.
Stir one-third of the egg whites into the chocolate and then lightly fold in the remaining whites carefully.
Pour into glasses or ramekins and chill for a couple of hours.
Sprinkle with sea salt just before serving.
N.B. Make sure there is no fat with the whites as they HATE fat!
Always use Clarence Court eggs!