Take five ounces of fresh butter; four ounces of chocolate, grated; four ounces of pounded sugar; one ounce of flour. Mix these in a small pan with a cup and a half of milk. Boil till quite thick, and then pour into a dish with five yolks of eggs and some scraped peel of a lemon. Stir for half an hour. Beat up well the whites of the five eggs, and add them slowly to the rest. Smear with butter a conical tin mould, sprinkle with cinnamon; pour in the mixture. Boil it for two hours in water. A cream sauce flavoured with vanilla should be served with it or poured round it.