Print Recipe

Decadent Chocolate Dessert

RG

Ingredients

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
SAVE NOW! Shop this week's best deals. From cookie mixes, to baking ingredients, to kitchen tools. These are the very best deals being offered at The Prepared Pantry.

Instructions

  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.



Comments

Widget is loading comments...

Recipe Goldmine






Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.