| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 8 | oz | Unsweetened baking chocolate |
| 1 | c | Salted butter,; room temperature |
| 4 | lg | Eggs |
| 2 | c | White sugar |
| 2 | ts | Vanilla extract |
| 1 | ts | Almond extract |
| 1/2 | c | All-purpose flour |
| 2 | tb | Instant coffee crystals |
| 1 | pk | Semisweet chocolate chips |
INSTRUCTIONS
Preheat oven to 300 degrees. Grease an 8-inch square baking pan. In saucepan mix together baking chocolate and butter. Melt over medium-low heat, stirring, until almost melted. Remove from heat and stir until smooth. In a large mixing bowl, using an electric mixer, beat eggs on medium speed until light and fluffy and light yellow in color. Add sugar and blend on low until well mixed. Add vanilla and almond extracts to eggs and mix well. Add flour and coffee crystals and blend until smooth. Pour batter into pan and smooth the surface. Sprinkle with chocolate chips and bake on center rack 45-50 minutes until batter is set and toothpick inserted in center comes out clean. Do not overcook. Cool to room temperature and chill about 1 hour before cutting. Recipe By :THE DESSERT SHOW SHOW #DS3006 Posted to MC-Recipe Digest V1 #259 Date: Sat, 26 Oct 1996 00:12:08 -0400 From: Meg Antczak <meginny@node1.frontiernet.net>
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