Split the eggs. Heat the cream and melt the chocolate in it. Dissolve the sugar.
Add the egg yolks. Allow the mixture to cool down for 5 minutes. Beat the egg
whites fluffy and mix with the chocolate mixture. Put the mousse in 4 glasses
and cool in the fridge for 3 hours.
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Melt 125 gram butter with 2 1/2 dl water in the
microwave, 4 minutes 600 watts. Mix this with the eggs, cacao, 175 gram sugar
and the flour and the chocolate while still warm. Stir until the chocolate has
melted. Put in a microwave form, and cook in the microwave, 8 minutes at 600
watt. Let it cool down 15 minutes. Meanwhile, melt the rest of the butter in a
pan and put in the rest of the sugar, boil for 5 minutes, then add cream and
honey and boil softly for 10 more minutes. Add the nuts. Put the savarin from
the form on a plate and pour over the nut sauce.
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