Recipe - Chocolate Indulgence

Jim Vorheis
16 ounce Semisweet chocolate
Three fourths cup Butter
Three fourths cup Powdered sugar
1 tablespoon Allpurpose flour
4 lg Egg yolks
1 One half teaspoon Vanilla
4 lg Egg whites, room temperature
1 cup Sour cream

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 8x8inch 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 46 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini