2 ounces of unsweetened chocolate. 1/2 teaspoonful of vanilla extract. 1/2 cup of granulated sugar. 2 eggs. 4 tablespoonfuls of hot water. 1/2 cup of cream. 1/4 teaspoonful of salt. 1/4 cup of milk. 1/4 teaspoonful of cinnamon.

Melt the chocolate over hot water, then add the sugar and hot water and cook directly over the flames until smooth and glossy. Beat the yolk of the eggs, dilute with a tablespoonful of the cream, add the rest of the cream and the milk to the chocolate mixture and stir until it boils. Set the blazer into the hot-water pan, add the yolks and, when blended with the hot mixture and thickened slightly, fold in the stiff beaten whites of the eggs and cook over the hot water ten minutes or until the whites of the eggs are set and the mixture is spongy. Serve with whipped cream, sweetened and flavored with vanilla before whipping.