Elizabeth David’s Saint Emilion au chocolat recipe

Enough for 4–6 people
butter 125g
sugar 125g
milk 1 teacup
egg 1
chocolate 250g
macaroons 12–16
rum or brandy a little
Cream the butter and the sugar until they are well amalgamated. Scald the milk and let it cool, then mix it with the yolk of the egg.

Melt the chocolate over the fire, with a very little water, then stir in the milk and egg mixture, then the butter and sugar. Stir this cream carefully until it is absolutely smooth.

In a souffle dish arrange a layer of macaroons, soaked in a little rum or brandy; over these pour a layer of the chocolate cream, then put another layer of macaroons and so on until the dish is full, finishing with macaroons. Leave the dish in a cold place for at least 12 hours.