Yield: 4 servings
|12 ounces||Chocolate; dark semisweet|
|¾ cup||Butter; unsalted|
|6 larges||Eggs; separated|
Preheat oven to 350øF.
Butter and lightly sugar a mold about 9-inches in diameter. Set aside.
Melt the chocolate in a double boiler on top of the stove. Remove from the heat, add the butter and stir until the butter has completely melted into the chocolate. Stir in the sugar. Add the egg yolks one at a time, mixing well after each addition.
Beat the egg whites until they form soft peaks, then shake flour from a sieve over the whites and gently fold it in.
Stir ¼ of the whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites.
Pour into the mold and bake for about 40 to 45 minutes or until just set.
Serve with whipped cream or cream anglaise.
** Washington Times - Food section - 10 May 1995 ** Posted by The WEE Scot -- Paul MacGregor
Submitted By PAUL MACGREGOR On 05-25-95