Line a large (1kg/2lb) loaf tin with cling film.
Gently melt the chocolate and butter in a bain marie or in a pot over a pan of simmering water.
Stir in the sugar and vanilla extract and mix until everything is melted and dissolved.
In a clean bowl, whisk the egg whites to stiff peaks.
Mix a little egg white into the chocolate mixture to loosen it, then carefully fold in the rest retaining as much air as possible.
Pour into the lined loaf tin, cover tightly with clingfilm and freeze for at least 8 hours or overnight.
Take out of the freezer 1 - 2 hours before you want to serve.
Slice into 3/4 inch slices and serve with cream and or raspberries.
Please enjoy my recipe! Jane | hedgecombers.com