Chocolate Bruno

Line a cookie sheet with parchment paper and place a 9-inch ring mold or cake pan, without its bottom, on the paper.

Melt the white chocolate in a double boiler. Add the graham crackers and mix together well. Spread the mixture evenly on the parchment side of the ring (do not let it go up the sides) and refrigerate.

Melt the dark chocolate, butter, and espresso together in a double boiler. Remove from heat, let cool to lukewarm, then stir in the egg yolks until combined. Set aside.

In a large bowl, whisk the egg whites to soft peaks while slowly adding the sugar. Stir one-third of the egg whites int the chocolate mixture. Fold the remaining two-thirds of the egg whites.

Pour the chocolate batter into the chilled ring mold and tap the whole tray on the counter to level the batter. Refrigerate for at least 3 hours or overnight.

Dip a paring knife in hot water, run it around the inside of the ring mold to loosen the ring, and carefully slip off the dessert. Dust the surface with cocoa powder.

Cut into equal wedges and serve immediately with ice cream and your favorite hot fudge sauce.