INGREDIENTS

INSTRUCTIONS

Line a 5 cup charlotte mold or souffle dish with double thickness of
foil. Place chocolate, broken into pieces, and sugar into bowl of  food
processor fitted with steel blade -- turn on/off 4 times to get
mixture started, then let machine run until chocolate is finely
chopped. With machine running, add boiling water through feed tube.
Let machine run until mixture is thoroughly mixed and chocolate is
melted. Add butter and process to combine until butter is blended
completely into chocolate. Add eggs and cognac/rum. Let machine run  10
seconds.  Pour mixture into prepared mold; bake at 350 degrees 45-60
minutes  until a thick crust has formed on top. The mixture will recede
as it  cools. Let cool. Wrap airtight and refrigerate. Will keep up to
2  weeks and may also be frozen.  To serve: Peel off foil (mixture will
look sticky and irregular). Whip  cream until thick with electric
mixcr, sweeten and flavor.  Fill  pastry bag fitted with a medium size
star tube; cover mold, bottom  side down, completely with rosettes so
no chocolate shows. Chill  until served. Cut in small slices. Makes
8-12 servings.  ARKANSAS TODAY, CHANNEL 11, KTHV  "COOKING WITH DON
BINGHAM"  From a collection of my mother's (Judy Hosey) recipe box
which  contained lots of her favorite recipes, clippings, etc.
Downloaded  from Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Famous last words: I’ll get right with God later”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 530
Calories From Fat: 290
Total Fat: 33.7g
Cholesterol: 164.3mg
Sodium: 199.4mg
Potassium: 212.5mg
Carbohydrates: 55.5g
Fiber: 4.2g
Sugar: 28.8g
Protein: 7.6g