Friday, December 12, 2014
This is a dessert that Liz's mom used to make for Liz's oldest brother for his birthday. Is it ironic that Liz has not had this recipe until her 52nd birthday (2014) while her two brothers have had it for who knows how long....?
1. Plan to use handheld mixer or standing mixer.
2. Place a metal bowl into fridge prior to making whipped cream.
3. 10-inch pie plate, ungreased.
4. Pre-heat the oven when you start the recipe (it seems like it's a fairly quick recipe to pull together)
5. Sifting the flour these days is optional.
6. Amount of cream for whipping depends on size of cavity that will be carved out of pie later.
4 squares (ounces) unsweetened chocolate
1/2 cup butter (1 stick)
2 cups sugar
2 Tbls vanilla (yes, really: 2 tablespoons!)
2/3 cup flour
Cream for whipping (see Notes)
PREPARATION: Pre-heat oven to 325 from the start
1. Sift the flour (though this step is optional).
2. Separate the eggs with yolks in one small bowl and egg whites in a medium bowl.
3. Melt the chocolate.
4. In a large bowl, cream the butter.
5. Add sugar, a little at a time. Mix well -- mixture may look sugary.
6. Add melted chocolate and vanilla.
7. Add the flour.
8. Slightly beat the egg yolks.
9. Add egg yolks to the above mixture.
10. Beat egg whites until they hold their peaks. Fold in gently to mixture until no white patches are present.
11. Pour mixture into ungreased 10-inch pie plate.
12. Bake 50-55 minutes at 325 degrees.
13. Cool the pie within the plate before refrigerating.
14. When the pie is cool (or when it's refrigerated), scoop out 1/2-inch thickness from the center or the pie (approx 4-8 inch diameter, depending how much whipped cream you like).
15. Fill cavity with fresh whipped cream.