5 ounces very good 60 percent dark chocolate 5 ounces butter 2 tablespoons organic evaporated sugar cane 4 eggs, separated Melt chocolate and butter in a small saucepan. In a medium bowl, beat together sugar and egg yolks until thick and creamy; add melted butter and chocolate. In a separate bowl, beat egg whites until stiff peaks form. Fold the stiff egg whites into the chocolate mixture, a few spoonfuls at a time. Chill in refrigerator for at least 3 hours before serving.