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| 1 lb |
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Semi-sweet chocolate chips |
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| 10 Tbs |
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Butter |
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| 4 |
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Eggs |
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| 1 Tbs |
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Sugar |
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| 1 Tbs |
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Flour |
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| 1 |
Melt chocolate chips and butter. |
| 2 |
In double boiler, melt sugar; add eggs carefully and beat until double their size. |
| 3 |
Add egg mixture to the chocolate mixture a little at a time, stirring constantly so it will be smooth. This is important. Add 1 tablespoon of flour. |
| 4 |
Bake in torte pan (with buttered wax paper to fit) for 15 minutes at 425°. |
| 5 |
Cool and freeze. |
| 6 |
Thaw. |
| 7 |
Cut small pieces and serve with raspberry sauce, raspberries and whipped cream. |
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| Servings: 16 |
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| Cooking Tips |
| For total sinfulness, add a dash of Triple Sec liquor. |
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