| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | Recipe caramel | |
| 1 3/4 | c | Homemade Condensed Milk |
| 2 | oz | Good quality semi-sweet chocolate,, chopped |
| 1/4 | c | Heavy cream |
| 6 | lg | Eggs |
| 7 | lg | Egg yolks |
| 2 | c | Half-and-half |
| 3/4 | c | Packed brown sugar |
| 1/2 | c | Brewed espresso |
| 1/4 | c | Kahlua or other coffee liqueur |
INSTRUCTIONS
Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce. Posted to MC-Recipe Digest V1 #326 Recipe by: TOO HOT TAMALES SHOW #THT6107 From: Meg Antczak <meginny@frontiernet.net> Date: Mon, 2 Dec 1996 09:02:55 -0500
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