Break the chocolate into squares and melt the chocolate in a double boiler (or in a bowl over a pan of simmering water)
Remove from heat as soon as the chocolate is fully melted.
Whisk the 7 egg whites until very stiff then put 1 large cupful of the whisked whites into a separate bowl.
Whisk the 6 egg yolks into the melted chocolate.
The slowly fold the large bowl of whisked whites in with the chocolate mixture.
When the colour is even add the last bowl of whisked whites and fold in
Set in fridge for 1 hour
| Extra Egg White
| Eggs - Seperated
| Bourneville Chocolate