| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Butter; softened |
| 3/4 | c | Sugar |
| 3/4 | c | All-purpose flour |
| 3 | tb | Cocoa |
| 1/8 | ts | Salt |
| 3 | Eggs | |
| 1/2 | ts | Vanilla extract |
| 1/4 | c | Half and half cream |
| Confectioners' sugar |
INSTRUCTIONS
Cream the butter in mixer bowl with electric mixer until light and fluffy. Add the sugar and beat for about 5 minutes. Sift the flour, cocoa and salt together, Beat in the flour mixture and eggs alternately, beginning and ending with the flour mixture. Add the vanilla extract and cream and beat in thoroughly. Turn into a very heavily buttered 1 to 1 1/2 - quart metal mold or pyrex dish. Use 1 to 2 tablespoons butter to grease mold. Place a double thickness of buttered waxed paper over top, then cover with a double thickness of heavy-duty foil. Tie this tightly with heavy string. Trim paper and foil, leaving only about 1 inch overhang. If mold has a lid, place on top. Place rack in steamer and add boiling water just to bottom of rack. Place the mold on the rack. Bring to a boil, then cover with lid. Reduce heat to low and cook at a low boil for 2 hours, adding boiling water occasionally to keep water level just below rack. Remove mold from steamer. Let rest for about 2 minutes, then remove covers and unmold Dust generously with confectioners' sugar. Serve plain, with whipped cream, a chocolate sauce, or Brandy butter. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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