5 1/2 oz. semi-sweet chocolate
1 1/2 oz. unsweetened chocolate
3 tbsp. sweet butter, softened
4 egg yolks
4 egg whites
3 tbsp. sugar
1 c. heavy cream

Melt chocolates in a double boiler; meanwhile, whip cream to light peaks and place in refrigerator. When chocolate has melted, add butter and stir to melt and combine; add yolks and stir to combine.

Prepare a meringue by adding the sugar to the whites and whipping (by hand or with electric mixer) until soft peaks form; fold one-quarter of meringue into chocolate mixture to lighten, then fold in the remaining meringue. Fold in whipped cream, cover with plastic wrap and refrigerate for 2 hours. Serve plain, with whipped cream or fresh raspberries. Makes 8 servings.