3/4 c Sweet butter
1 1/2 c Cocoa
1 c Heavy cream; well-chilled.
6 Eggs; room temperature.
1 1/4 c 10x sugar
3 tb 10x sugar
2 tb Cognac
1 1/2 tb Strong coffee
1. Melt butter; stir in cocoa until smooth; cool.
2. Whip cream in chilled steel or glass bowl until stiff; set aside.
3. In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and
fluffy. Mix in cognac and coffee. Set aside. 4. Beat the egg whites until foamy. Gradually add remaining 10x sugar
and beat until stiff peaks form. 5. Gently fold cocoa mixture (#1) into egg yolk mix (#3). *Gently* fold
in egg whites (#4). *Gently* fold in whipped cream (#2). 6. Spoon into serving bowl. Cover and chill overnight. Remove from
‘fridge’ about 30 minutes before serving.