Chocolate Indulgence

Directions

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 375℉ (190℃) for 25 minutes. The center will not look done or set.

Cool completely, cover and refrigerate for 4 to 6 hours.

Cut into 1½ inch squares with a hot knife. Individual pieces can be wrapped and frozen.