| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Plain chocolate |
| 8 |
oz |
Unsalted butter |
| 8 |
oz |
Sugar |
| 9 |
|
Egg yolks |
| 1 |
pn |
Salt |
| 5 |
|
Egg whites |
INSTRUCTIONS
Preheat the oven to 300*F. In a bowl placed over a pan of simmering
water, melt the chocolate with the butter. Beat the sugar with the
egg yolks until smooth. Mix this with the chocolate away from the
heat, adding it gradually. Beat the egg whites in a clean bowl with a
tiny pinch of salt until stiff. Fold into the chocolate mixture
gently but thoroughly. Have ready two greased 7-inch cake tins.
Divide about two thirds of the cake mixture between the pans and bake
in the oven for 1 hour. Meanwhile, keep the remaining chocolate cake
mixture/mousse in the fridge. Let the cakes cool. Spoon the mousse
over the cake base and sandwich the two halves together. Eat warm or
cold.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
A Message from our Provider:
“To dyslexic atheist: There is a dog”