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Decadent Chocolate Dessert




  • 8 ounces butter
  • 8 ounces unsweetened chocolate
  • 4 ounces semisweet chocolate
  • 1 1/3 cup granulated sugar
  • 6 large eggs

White Chocolate Sauce

  • 1 ounce heavy whipping cream
  • 9 ounces Toblar Narisse, or other fine chocolate
  • 4 ounces Drambuie liqueur
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  1. Dessert: Cut a circle of wax paper and place in bottom of a greased 9-inch spring pan, then grease the paper.
  2. Cut the butter into small pieces and grate both chocolates.
  3. Pour 1/2 cup of water into a saucepan, add a cup of sugar and bring to a rapid boil. Boil for 2 minutes, then remove pan from the heat and slowly stir in the grated chocolate.
  4. Add the butter, stirring to dissolve completely.
  5. Place the eggs and remaining sugar in a mixing bowl and beat until the sugar dissolves, then add the chocolate mixture and blend thoroughly.
  6. Pour the mixture into the prepared pan and place in a baking tray.
  7. Pour in hot water to reach three-quarters up the side of the pan.
  8. Bake in a preheated 350 degree F oven for 25 to 30 minutes, then remove pan from the water bath and place on a cooling rack. Leave for 15 minutes, then refrigerate for at least 2 hours.
  9. Cut the dessert into wedge-shaped pieces while still cold, but serve at room temperature on a bed of White Chocolate Sauce.
  10. White Chocolate Sauce: Scald the cream in a saucepan.
  11. Grate the chocolate and whisk into the cream, then add the Drambuie.
  12. Set aside to cool.


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