Yield: 1 Servings
Measure | Ingredient |
---|---|
3 ounces | Unsweetened Chocolate |
2 cups | Milk |
¾ cup | Sugar |
4 tablespoons | Cake Flour |
½ teaspoon | Salt |
2 \N | Egg yolks; slightly beaten |
1 tablespoon | Butter |
1 teaspoon | Vanilla |
Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring' con- stantly; then continue cooking 10 minutes, stirring occa- sionally. Pour small amount of mixture over egg yolks. stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and va- nilla. and cool. Makes 2-½ cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use ½ recipe for filling 2½ to 3 doxen small cup cakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini