When you look forward, you shall see a long forever, a boundless duration before you, which will swallow up your thoughts, and amaze your soul; and you will absolutely despair of ever having any deliverance, any end, any mitigation, any rest at all; you will know certainly that you must wear out long ages, millions and millions of ages, in wrestling and conflicting with this almighty merciless vengeance; and then you will have so done, when so many ages have actually been spent by you in this manner, you will know that all is but a point to what remains.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pies &, Pastry	1	Servings

INGREDIENTS

2		Eggs; separated
3/4	c	Butter or margarine; softened
3/4	c	Sugar
3/4	c	Brown sugar
2		Squares unsweetened chocolate; melted, 1 oz each square
3/4	c	All-purpose flour
1/4	c	Chocolate liqueur
1		9" Pie Crust

INSTRUCTIONS

Place egg whites in bowl. Attach bowl and wire whip. Turn to Speed 8 and
whip until stiff but not dry. Remove from bowl and set aside.
Place butter, sugar, and brown sugar in bowl. Attach bowl and flat beater.
Turn to Speed 4 and cream for 1 minute.
Add chocolate and egg yolks and mix on Speed 2 for 1 minute.
Stop and scrape bowl.
Add flour and chocolate liqueur. Turn to Speed 2 for 30 seconds. Increase
to Speed 4 for 15 seconds. Stop and scrape bowl.
Add egg whites on Stir Speed and mix 15 seconds.
Pour mixture into pie shell. Bake at 375F for 35 to 40 minutes
Yield: One 9-inch pie.
For your information: Speed 8 is Fast beating, whipping Speed 4 is Mixing,
beating Speed 2 is Slow Mixing Stir Speed is slow stirring, combining,
mashing, etc.
Recipe by: KitchenAid
Posted to TNT Recipes Digest, Vol 01, Nr 911 by "Donna F" <[email protected]>
on Jan 2, 1998

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