Combine the Dark Chocolate (200 gram) and Butter (1 1/4 cup) in a small saucepan. Melt over a low heat until smooth.
Add the Egg (3) and mix until combined. Set aside.
In a separate bowl, whisk the Egg Whites until soft peak stage.
Gradually add the Caster Sugar (1 tablespoon) and whisk until stiff peak stage.
In another bowl, whisk the Cream (250 milliliter) until it forms soft peaks.
Gently fold the chocolate mixture into the egg white mixture.
Gently fold in the cream.
Spoon into glass serving dished and refrigerate for 2 hours until set.