Melt the couverture in a water bath. In the meantime, beat the egg yolk and 45 ml of cold water with the whisk of the hand mixer until frothy. Then also put in the hot water bath and stir until the mixture becomes creamy. Take the egg yolks and couverture out of the water bath and stir together. Sieve the cocoa and half of the icing sugar on top, fold in.
Whip the cream until stiff and first fold 1/3 of the cream into the solid mass with a whisk. Then fold in the rest of the cream.
Beat egg white and powdered sugar until stiff and finally fold into the cream.
Line a loaf pan on the bottom with parchment paper and pour in the cream. Cover with foil and let set overnight in the refrigerator. The next day, remove from the edge with a knife and turn out onto a plate. Cut into slices and serve with whipped cream or eggnog.
Ingredients
Print Recipe
Pin Recipe