| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 4 | Servings | ||
INGREDIENTS
| 4 | c | Heavy cream |
| 12 | Egg yolks | |
| 1/2 | c | Sugar |
| 1/2 | c | Frangelico Liqueur |
| 1 | c | Toasted hazelnuts; crushed |
| Chocolate Cake Scraps; (use a store bought chocolate pound cake) | ||
| 1/2 | lb | Semisweet chocolate; chopped |
| 1/2 | c | Heavy cream or half & half |
| 2 | tb | Butter |
INSTRUCTIONS
WARM CHOCOLATE SAUCE Preheat oven to 250 degrees. Crumble cake into 5 ounce or 6 ounce custard cups. Heat cream until boiling and remove. Whisk yolks, sugar, and Frangelico. Pour in hot cream, combine and add the nuts. Pour into the custard cups and put cups into large baking dish. Fill the dish with water half way up the cups. Bake 1 hour 20 minutes. Serve chilled w. warm chocolate sauce. For sauce: Place cream into a saucepan and bring to a boil. Remove from heat and whisk in chopped chocolate and butter until smooth. CHEF DU JOUR SHOW #DJ9183 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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