| 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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