2 oz butter
3 eggs, separated
6 amaretti, crushed
2 oz cocoa
3 oz sugar
1/2 pint single cream (light cream?)
cream butter and egg yolks until pale then stir in amaretti, cocoa, sugar and cream. Beat egg whites until stiff and fold them in. Butter a small loaf pan, pour in mixture and put tin in baking pan filled with hot water. Bake at 425 degrees F for 40 minutes. Cool in tin.
adapted from “Chocolate” by Jill Norman