| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Butter |
| 3 |
oz |
Unsweetened chocolate |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla |
| 1 1/4 |
c |
Flour |
| 2 |
c |
Preserves (we used 1 c raspberry on one half, and 1 cup |
|
|
Apricot on the other) |
| 9 |
oz |
(approx) semisweet chocolate chips |
INSTRUCTIONS
We've all heard of Sacher-torte, that wonderfully decadent candy chocolate
glazed torte with the apricot filling. Well, a while back Deb started to
make it but realized she didn't really have the time on that day and did an
experiment instead. This is every bit as good as the real thing and a hell
of a lot simpler to do. We wanted to see how raspberry was and it was just
as good as the apricot, soooo, make half and half, or better yet, just do a
double batch. Its sooo good for the waistline. Make a few batches of this
and I guarantee you'll come away looking just like Santa...ho ho ho!
Preheat oven to 325 degrees. Grease a 15x10x1" pan.
In a medium saucepan, melt butter and chocolate over low heat. Remove from
heat; stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in
flour. Spread in pan. Bake 15 to 20 minutes, till done. Cool. Spread
preserves over top. Melt chips over low heat and drizzle over top of pan.
Chill to harden.
Cut into small 'brownie' sized pieces and serve. Best if kept cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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“When God ordains, He sustains.”