12 tbsp (170g) unsalted or salted butter, cut into small pieces
⅓ cup (80g) brewed coffee or espresso
4 large eggs, separated
⅔ cup + 1 tbsp (160g) sugar, divided
1½ tbsp (22g) water
Recipe
In a medium bowl over simmering water, melt chocolate, butter, and coffee together. Stir until smooth (it may separate at first). Set aside.
In another bowl over the same simmering water, whisk egg yolks with ⅔ cup sugar and the water for about 5 minutes until thickened to the consistency of half-whipped cream.
Remove from heat, whisk until cool, then fold in the chocolate mixture.
In a separate bowl, beat egg whites until frothy. Continue beating until they begin to hold their shape. Add the remaining 1 tbsp sugar and whip until thick and shiny — but not completely stiff.
Fold ⅓ of the egg whites into the chocolate mixture, then fold in the remaining whites just until blended with no white streaks.
Divide into 6 serving dishes. Refrigerate at least 4 hours until firm. Can be made 1–2 days ahead.
