Chocolate Indulgence Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
16 ounce: Semisweet chocolate,
3/4 cup: Butter,
3/4 cup: Powdered sugar,
1 tbsp: All-purpose flour,
4 large: Egg yolks,
1 1/2 tsp: Vanilla,
4 large: Egg whites, room temperature
1 cup: Sour cream,
Directions:
In large saucepan, melt chocolate and butter together, then gradually
add sugar and flour, stirring constantly with wire whisk. Add egg
yolks, one at a time, mixing well after each. Stir in vanilla. Beat
egg whites until stiff peaks form and fold into chocolate mixture.
Pour all but 1 cup of mixture into buttered 8x8-inch pan. Add 1 cup
sour cream to reserved 1 cup batter and spread evenly over top of
mixture in pan. Bake at 375 F for 25 minutes. The center will not
look done or set. Cool completely, cover and refrigerate for 4-6
hours. Cut into 1 1/2 inch squares with a hot knife. Individual
pieces can be wrapped and frozen.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp
add sugar and flour, stirring constantly with wire whisk. Add egg
yolks, one at a time, mixing well after each. Stir in vanilla. Beat
egg whites until stiff peaks form and fold into chocolate mixture.
Pour all but 1 cup of mixture into buttered 8x8-inch pan. Add 1 cup
sour cream to reserved 1 cup batter and spread evenly over top of
mixture in pan. Bake at 375 F for 25 minutes. The center will not
look done or set. Cool completely, cover and refrigerate for 4-6
hours. Cut into 1 1/2 inch squares with a hot knife. Individual
pieces can be wrapped and frozen.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Source from luhu.jp
Tags
Cakes