| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Chocolate, Desserts | 10 | Servings | |
INGREDIENTS
| 3/4 | c | Sweet butter |
| 1 1/2 | c | Cocoa |
| 1 | c | Heavy cream, well-chilled. |
| 6 | Eggs, room temperature. | |
| 1 1/4 | c | 10x sugar |
| 3 | T | 10x sugar |
| 2 | T | Cognac |
| 1 1/2 | T | Strong coffee |
INSTRUCTIONS
Melt butter; stir in cocoa until smooth; cool. 2. Whip cream in chilled steel or glass bowl until stiff; set aside. 3. In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and fluffy. Mix in cognac and coffee. Set aside. 4. Beat the egg whites until foamy. Gradually add remaining 10x sugar and beat until stiff peaks form. 5. Gently fold cocoa mixture (#1) into egg yolk mix (#3). Gently fold in egg whites (#4). Gently fold in whipped cream (#2). 6. Spoon into serving bowl. Cover and chill overnight. Remove from 'fridge' about 30 minutes before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 47
Total Fat: 5.6g
Cholesterol: 2.3mg
Sodium: 4.4mg
Potassium: 243.7mg
Carbohydrates: 44.3g
Fiber: 5g
Sugar: 28.9g
Protein: 3.1g