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    Chocolate Indulgance


    Source of Recipe


    Creme de Colorado Cookbook

    List of Ingredients





    16 ounces semisweet chocolate
    3/4 cup butter
    3/4 cup powdered sugar
    1 tablespoon flour
    4 large egg yolks
    1 1/2 teaspoons vanilla
    4 large egg whites, room temperature
    1 cup sour cream

    Recipe



    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.

 

 

 


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