This is really an old favorite. I can remember as a child waiting for my parents to serve this to their friends in the dining room so I could indulge in the kitchen. And because it is dairy free, this is a great recipe for those who are lactose intolerant.
This recipe is from The New York Times Cook Book edited by Craig Claiborne in 1961. It is not in later editions of the book.
Double for 14
4 oz unsweetened chocolate
3/4 cup sugar
1/4 cup water
5 eggs, separated
1 teaspoon vanilla or 1 tablespoon cognac or 2 tablespoons sherry
Combine chocolate, sugar and water in double boiler. Melt.
Add egg yolks, one at a time, while over heat, beating hard after each addition.
Remove from water and cool.
Beat egg whites until stiff. Fold in egg whites. Add vanilla.
Place in large bowl or individual ramekins.
Refrigerate 12 hours.
Can serve with whipped cream.
Komentarze