- 125g/4oz chocolate chips or cooking chocolate (couverture)
- 100g/3½oz sifted icing sugar
- 3 tbsp double cream
- 2 separated eggs
- 55g/2oz peeled grapes
- 3 tbsp cooking kirsch
- 2 tbsp water
- 100g/3½oz best unsalted butter
- 100g/3½oz crumbled petit beurre biscuits
- Place the biscuits in a small bowl, add the kirsch and leave to infuse.
- Place the water and chocolate in a small thick pan and dissolve over a low heat. Stir well until quite smooth, then remove from the heat.
- Cut the butter into small flakes and stir into the chocolate until completely dissolved.
- Add the egg yolks and beat until the mixture is smooth again.
- Stir in the sugar, blend thoroughly, add the stiffly whipped egg whites and beat them in until mixed thoroughly.
- Add the soaked biscuits and grapes.
- Finally add the cream.
- Turn into a 13cm/5in diameter, oiled sliding-based cake tin, being careful to line the base with a fitting circle of oiled greaseproof paper.
- Refrigerate until set, turn out, remove paper and garnish.