Chocolate indiscretions
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Semisweet Chocolate -- |
| Broken into 1/2\" pcs | ||
| 1½ | Sticks Butter (6 Oz) -- cut | |
| In bits | ||
| 6 | Eggs | |
| 1 | tablespoon | Sugar |
| ½ | cup | Amaretto Or Other Liqueur |
| 1 | teaspoon | Vanilla Extract |
| ¼ | cup | Flour |
Directions
1. Preheat oven to 350 F. Place 20 foil baking cups on a baking sheet. Melt chocolate and butter in a double boiler or in a medium heatproof bowl set over a pan of simmering water, stirring until smooth and well blended. Let cool 10 mins.
2. Using an electric mixer, beat eggs at medium speed until light and fluffy, about 5 mins. Beat in sugar, amaretto, vanilla, and flour until well blended.
3. Fold ⅓ of egg mixture into melted chocolate until well blended, then fold in remaining egg mixture. Using a ⅓-cup measure, fill cups ¾'s full.
4. Bake 15 min, or until tops are barely dry and slightly cracked and centers look underdone. Let cool. Freeze at least 2 hrs or refrigerate to set. Store frozen and thaw 1 hr before serving.
Serving notes: Dust with powdered sugar and serve like cupcakes. Or remove foil, invert on serving plate, and top with a dab of whipped cream or an Amaretto Sauce.
Recipe By : 365 Ways To Prepare For Christmas - ISBN 0-06-017048-4 From: Dan Klepach Date: 05-01-95 (164) Fido: Home Co