| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Caprial1 | 1 | servings | |
INGREDIENTS
| 1 | lb | Bittersweet chocolate; cut into pieces |
| 1/2 | c | Unsalted butter |
| 2 | tb | Brandy |
| 4 | Eggs; separated | |
| 1/4 | c | Sugar |
| 1 | c | Heavy cream |
| 1 | c | Toasted; ground hazelnuts |
| 1/2 | c | Diced dried apricots |
INSTRUCTIONS
Place chocolate and butter in metal bowl over simmering water and melt. Do not allow the bottom of the bowl to touch the water. Let the chocolate mixture cool for a moment, then add brandy and egg yolks and stir well. In clean mixing bowl, beat the egg whites until foamy, then add sugar, 1 tablespoon at a time, beating until the whites hold a soft peak. In another mixing bowl, whip the cream until it holds soft peaks. Fold a small amount of the whipped cream into the chocolate mixture, then fold in the rest of the cream. Gently fold in the egg whites. Pour the pâte into a loaf pan lined with plastic wrap. Top with toasted hazelnuts and dried apricots and refrigerate for at least 4 hours. Remove from the pan and cut into thin slices with a hot knife. Served with whipped cream. Serves 12 Converted by MC_Buster. Per serving: 4527 Calories (kcal); 449g Total Fat; (79% calories from fat); 75g Protein; 187g Carbohydrate; 1323mg Cholesterol; 388mg Sodium Food Exchanges: 8 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 87 1/2 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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