Yield: 1 Servings
Measure | Ingredient |
---|---|
30 ounces | Chocolate chips |
2 ounces | Unsweetened chocolate |
½ pounds | Unsalted butter |
4 tablespoons | Flour |
4 tablespoons | Sugar |
4 tablespoons | Water |
10 \N | Eggs; separated |
1 \N | Pinches salt |
Preheat oven to 400. Line pans with wax paper.
Melt chocolate chips, chocolate and butter over simmering water. Make a slurry from the flour, sugar and water and add to chocolate mixture.
Gradually beat in the egg yolks.
In a mixer with whip, beat egg whites with a pinch of salt until stiff, but not dry. Fold in chocolate mixture in two stages. Bake for 22 minutes.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Ajax Cafe, Port Hadlock, Wash.