Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12-16 servings 4 lg Egg yolks
16 ea Ounces semisweet chocolate 1 1/2 t Vanilla
3/4 c Butter 4 lg Egg whites, room temperature
3/4 c Powdered sugar 1 c Sour cream
1 T All-purpose flour

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 1 1/2-inch squares with a hot knife. Individual
pieces can be wrapped and frozen. Creme de Colorado Cookbook (1987)
From the collection of Jim Vorheis

Browse by categories