300g good-quality dark chocolate, roughly chopped
3 eggs, at room temperature
1/4 cup caster sugar
1 tbls cocoa powder, sifted
300ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water or the chocolate will burn). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place eggs and sugar in an electric mixer and beat for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
In a separate bowl, whip cream until thickened. Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 2 hours. Top with extra whipped cream and grated chocolate to serve.