| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 6 | Servings | |
INGREDIENTS
| Jim Vorheis | ||
| 16 | oz | Semisweet chocolate |
| 3/4 | c | Butter |
| 3/4 | c | Powdered sugar |
| 1 | tb | All-purpose flour |
| 4 | lg | Egg yolks |
| 1 1/2 | ts | Vanilla |
| 4 | lg | Egg whites, room temperature |
| 1 | c | Sour cream |
INSTRUCTIONS
In large saucepan, melt chocolate and butter together, then gradually add sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at a time, mixing well after each. Stir in vanilla. Beat egg whites until stiff peaks form and fold into chocolate mixture. Pour all but 1 cup of mixture into buttered 8x8-inch pan. Add 1 cup sour cream to reserved 1 cup batter and spread evenly over top of mixture in pan. Bake at 375 F for 25 minutes. The center will not look done or set. Cool completely, cover and refrigerate for 4-6 hours. Cut into 1 1/2 inch squares with a hot knife. Individual pieces can be wrapped and frozen. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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