Chocolate Indulgence
16 ounces semisweet chocolate
3/4 cup butter
3/4 cup powdered sugar
1 tablespoon 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 8×8-inch pan.
Add 1 cup sour cream to reserved 1 cup batter and spread evenly over top of mixture in pan.
Bake at 375ºF 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
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