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1
Use 2 tablespoons of the butter and melt over low heat in a thick-bottomed pot (or use a double boiler).
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2
Break up the chocolate and add to the butter. Let the chocolate melt in the butter, and add the liqueur and the vanilla.
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3
(If you feel confident enough, melt the chocolate in a microwave without butter, in a mixing bowl, but you need to be able put it back on the hob for the next step, so it's easier to use a hob from the start).
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4
When melted, keep pot on the hob and add the egg yolks one at a time, beating well with an electric mixer after each addition.
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5
Stir until thick, i.e. near boiling point -- do NOT boil -- and then remove from heat.
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6
Add the softened gelatine to the hot chocolate-egg mixture, and whisk in well.
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7
Add the rest of the butter bit by bit, whisking inches.
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8
With clean beaters, beat egg whites until stiff. Add the salt and the superfine sugar, 1 tablespoon at a time.
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9
Then fold the chocolate mixture very thoroughly into the meringue.
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10
Pour into a greased mold (no, I don't know how large or which one: choose anything. A bread tin will do just fine).
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11
Chill overnight.
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12
Turn out and decorate with (maybe) some fresh or canned cherries or nuts, or serve with a chocolate liqueur as a sauce.
