in a bowl over hot water.
Beat the egg whites until very stiff. Add the caster sugar and whisk
again until stiff and the sugar is dissolved. Bring the milk
to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake
this gently in the simmering milk for a few minutes, turn it carefully with a fish
slicer or long spatula
and poach the other side. Leave to drain
on kitchen paper or a clean cloth.
Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler
. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill.
Ten minutes before serving, caramelize
the remaining sugar in a heavy saucepan
and pour over the egg whites.