Chocolate indulgence
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12-16 servings | ||
| 16 | eaches | Ounces semisweet chocolate |
| ¾ | cup | Butter |
| ¾ | cup | Powdered sugar |
| 1 | tablespoon | All-purpose flour |
| 4 | larges | Egg yolks |
| 1½ | teaspoon | Vanilla |
| 4 | larges | Egg whites, room temperature |
| 1 | cup | Sour cream |
Directions
In large saucepan, melt chocolate and butter together, then gradually add sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at a time, mixing well after each. Stir in vanilla. Beat egg whites until stiff peaks form and fold into chocolate mixture.
Pour all but 1 cup of mixture into buttered 8x8-inch pan. Add 1 cup sour cream to reserved 1 cup batter and spread evenly over top of mixture in pan. Bake at 375 F for 25 minutes. The center will not look done or set. Cool completely, cover and refrigerate for 4-6 hours. Cut into 1½-inch squares with a hot knife. Individual pieces can be wrapped and frozen. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis