1. Preheat the oven to 375o F (180o C). Prepare the base: Melt the chocolate and butter together in a double boiler. Remove from heat and vigorously whisk in the egg yolks.
2. In an electric mixer with a wire whisk attachment, beat the egg whites and sugar to form stiff peaks (meringue). Add the meringue to the chocolate bit by bit, folding in well after each addition. Fold in the flour. Spread the mixture onto a sheet pan lined with parchment paper. The mixture should be spread to a thickness of about 1 cm (1/3 inch). Bake for 15 minutes, or until set. Remove and cool.
3. Melt the chocolate for the filling in a double boiler. In a separate small pot, over medium heat bring the water, sugar, glucose, and Chios Mastiha to a boil. Remove immediately and stir into melted chocolate. Mix in the cream.
4. Have 4 or 6 ring molds ready. Cut the biscuit base to the shape and size of each ring mold. Place the ring molds on a sheet pan and fit enough biscuit base at the bottom of each to cover the surface. Fill evenly with the chocolate mixture. Cool to room temperature and chill in the refrigerator.
5. When the cake is set, make the glaze: In a double boiler melt the chocolate and stir in the cream. Cool slightly and pour over the chilled cake. Place back in the refrigerator so that the glaze hardens. Serve.
Makes 4-6 servings
For the biscuit base:
- 210 gr. (7 1/2 oz.) couverture
- chocolate (70%)
- 110 gr. (4 oz.) unsalted butter
- 5 egg yolks
- 7 egg whites
- 110 gr. (7 1/2 oz.) sugar
- 35 gr. (1 1/4 oz.) all-purpose flour
For the filling:
- 400 gr. (14 1/2 oz.) couverture chocolate (70%)
- 1/2 tsp. ground mastic
- 500 ml heavy cream,
- whipped to stiff peaks
- 50 ml glucose or corn syrup
- 50 gr. (1.8 oz.) sugar
- 50 ml water
For the chocolate glaze:
- 500 gr. (18 oz.) couverture chocolate (70%)
- 400 ml heavy cream