| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Restaurant | 1 | Servings | |
INGREDIENTS
| 30 | oz | Chocolate chips |
| 2 | oz | Unsweetened chocolate |
| 1/2 | lb | Unsalted butter |
| 4 | tb | Flour |
| 4 | tb | Sugar |
| 4 | tb | Water |
| 10 | Eggs; separated | |
| 1 | Pinches salt |
INSTRUCTIONS
Preheat oven to 400. Line pans with wax paper. Melt chocolate chips, chocolate and butter over simmering water. Make a slurry from the flour, sugar and water and add to chocolate mixture. Gradually beat in the egg yolks. In a mixer with whip, beat egg whites with a pinch of salt until stiff, but not dry. Fold in chocolate mixture in two stages. Bake for 22 minutes. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <[email protected]> Recipe by: Ajax Cafe, Port Hadlock, Wash.
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