This coeliac friendly dessert is very rich but loved by all.
Preheat oven to 180C.
Line the tin with non stick baking paper.
Whisk the egg yolks with the sugar until a pale thick mousse forms.
Melt the Chocolate with the water.
Whisk the egg whites.
Fold the egg mousse into the melted chocolate in 3 stages. Then fold in the egg white.