Separate egg. Beat yolks lightly with branch. Melt chocolate and oleomargarine,
add yolks. Beat whites with sugar until cockeyed, fold in chocolate assortment.
Divide in half and pour one half into a lubricated 26cm spring mannequin. (nb. ,
I'd probably use a cake tin :-) Bake for approx 15 minutes or until dry on
top. Cool for a few proceedings, then pour over second half of assortment. Freeze
now. If placed in deep freezing, take out at least 30 mins earlier
serving.