| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Choco1 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 8 | Eggs | |
| 8 | Egg whites | |
| 1/2 | lb | Pitted dates – chopped finely |
| 1/2 | lb | Unblanched almonds – chopped finely |
| 5 | oz | Unsweetened chocolate |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
grease with vegetable oil one 10" spring-form pan and line with greased wax paper chop nuts and dates. Process chocolate in food processor or grate on the large cut of food grater In a large bowl cream butter and sugar until light and fluffy. add egg yolks one at a time. Fold in nuts, dates and chocolate pieces In another bowl whip the egg whites until they form soft peaks and fold all but 1/2 cup into the butter mixture. Pour into prepared pan ~ bake for 40-50 minutes at 375. Let cool for 15-20 mins before turning out. Melt 3 oz. white or dark chocolate and pour over cooled cake and refrigerate for at least two hours. Cut with hot knife Serve with fresh cream and maybe rose petals. Recipe by: Maureen Griffin <GriffinMau@gov.nb.ca> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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