Step 1

Soak the gelatine leaf in cold water for 2 minutes. Set aside.

Step 2

Mill the sugar **10 sec/speed 9**. Set aside in a bowl.

Step 3

Grind the chocolate in the Thermomix for **10 sec/speed 9**, it should be a fine crumble.

Step 4

Add 150 grams of sugar (the rest is for beating the egg whites) and the cream to the chocolate mix, and cook **4 min/60ºC/speed 2**.

Step 5

Add the shot of coffee, the squeezed-out gelatine and the egg yolks. Cook **5 min/60ºC/speed 1**.

Step 6

Transfer the chocolate mixture to a bowl and allow it to cool until it has no appreciable warmth.

Step 7

Meanwhile, whisk the egg whites, with half the extra sugar in a very clean bowl.

Step 8

Gradually whisk in the remaining sugar to form a thick, glossy mixture.

Step 9

Thoroughly fold ⅓ of the egg whites into the chocolate mixture. Add the remaining whites and again fold thoroughly.

Step 10

Pour into one large bowl or individual ramekins.

Step 11

Refrigerate for 8 hours or overnight.