| 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.
A Message from our Provider:
“Jesus believes in you”