METHOD
Break the chocolate into small pieces and place with your butter in a heatproof bowl over a saucepan of boiling water. Stir with a wooden spoon until it’s all melted and smooth. Let that cool for just a few minutes before whisking in your egg yolks one at a time.
Be sure you are whisking until the mixture is smooth before adding the next yolk. Once all six yolks are whisked in, set this bowl aside. In a separate bowl, beat the egg whites until they become nice and foamy – you’ll see soft peaks beginning to form. Gradually beat in the 80g of sugar and continue beating until you see stiff peaks form. You’ll know it’s ready when you lift the beaters from the bowl and the peaks remain upright.