Chocolate Indulgence
Yield
6 servingsPrep
20 minCook
30 minReady
7 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| ¾ | cup |
butter
|
|
| ¾ | cup |
powdered sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 4 | large |
egg yolks
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 4 | large |
egg whites
room temperature |
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 177 | ml |
butter
|
|
| 177 | ml |
powdered sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 4 | large |
egg yolks
|
|
| 7.5 | ml |
vanilla extract
|
|
| 4 | large |
egg whites
room temperature |
|
| 237 | ml |
sour cream
|
|
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 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℉ (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.
