| 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 |
tb |
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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