Break up the chocolate and put it in a saucepan with three tablespoons of water: let it melt, always stirring over very moderate heat until it has melted completely.

Break the eggs, separating the whites from the yolks, and place the latter in a bowl with the sugar. Whip them with a small whisk and, when they are well swollen and frothy, incorporate them a little at a time into the melted chocolate: add the butter as well and continue stirring, keeping the flame to a minimum.

When you feel the mixture is soft and creamy remove it from the heat and dilute it with brandy; let it cool, then incorporate four egg whites beaten to very stiff peaks, stirring very gently so as not to disassemble them.

As soon as the cream is well blended, place it in a slotted pudding mold, let it cool completely, then place it for 2 to 3 hours in the refrigerator.

When ready to serve, invert the mold onto a dessert plate, after dipping it for a few moments in boiling water.