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Chocolate Indulgence

Author/Submitted by:
Servings: 6
Categories: Cakes / Chocolate / Desserts

    Jim Vorheis
16  ounces  Semisweet chocolate
3/4  cup  Butter
3/4  cup  Powdered sugar
1  tablespoon  All-purpose flour
4  large  Egg yolks
1 1/2  teaspoons  Vanilla
4  large  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 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. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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