Once again, we served it to people who were at that original, unforgettable meal in Paris last month, and they hurrah'd and huzzah'd at how delicious and spot-on it was. After they left, as Maxwell was digging into his second piece, he said to me "Sweetie, it really is quite good, but if you want to know what I really think, it's not quite there yet."
I just love when he eggs me on.
Here's the recipe, as written by Pierre. Use the best chocolate possible, strong espresso, and beat those "egg yellows" (yolks) with the sugar for longer than you think.