| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 8 | -10 | |
INGREDIENTS
| 8 | oz | Semi-sweet chocolate |
| 8 | oz | Bittersweet chocolate |
| 9 | Eggs | |
| 1 | c | Butter or margarine |
| 1 2/3 | c | Sugar |
| 3 | T | Grand marnier, other liqueur |
| or brewed coffee |
INSTRUCTIONS
Melt chocolate and butter together. When cool, add liqueur or coffee. Separate eggs. Beat yolks and sugar for 10 minutes. Beat whites until stiff. Fold 1/3 yolks into chocolate; then 1/3 whites; repeat until all are incorporated. Pour into greased and floured 9-10 inch springform pan. Bake at 350 for 25-30 minutes. Refrigerate for at least 4 hours. Serve with whipped cream or powdered sugar. Posted to JEWISH-FOOD digest by "Barbara Wand" <bwand@ccs.neu.edu> on Jan 20, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 601
Calories From Fat: 317
Total Fat: 36.6g
Cholesterol: 212.7mg
Sodium: 263mg
Potassium: 84.7mg
Carbohydrates: 62.3g
Fiber: 1.7g
Sugar: 41.8g
Protein: 8.3g