| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate |
| 1/2 |
c |
Milk |
| 1 |
c |
Light sugar; firmly packed |
| 2 |
c |
Cake flour |
| 1 |
ts |
Baking soda |
| 1 |
|
Egg yolk |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter |
| 1 |
c |
Sifted sugar |
| 2 |
|
Egg yolk |
| 1/4 |
c |
Water |
| 1/2 |
c |
Milk |
| 1 |
ts |
Vanilla |
| 2 |
|
Egg whites |
INSTRUCTIONS
Preheat oven to 350 degrees F. Prepare the following custard. Cook and
stir in a double boiler over -not in- boiling water the unsweetened
chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when
thickened, Have other ingredients at about 70 degrees F. Sift before
measuring 2 cups of cake flour. Resift with baking soda and salt. Beat the
butter until soft then beat in the egg yolks on at a time. Add the flour to
the mixture in 3 parts alternating with a mixture of the water, ilk and
vanilla. Stir the batter until smooth after each edition. Stir in the
chocolate custard. Whip the egg whites until stiff but not dry. Fold
loghtly into cake batter, Baker in greased pans for about 25 minutes.
Spread when cool with caramel icing.
Nutritional info: 555 cal; 4g pro, 88g carb, 23g fat
Source: The Joy of Cooking, 1995 ed Miami Herald, 3/7/96 format: Lisa
Crawford, 6/23/96
Date: 24 Jun 96 22:18:35 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@compuserve.com>
MM-Recipes Digest V3 #178
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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