An excellent decadent chocolate dessert.  Contains no flour so it is excellant for those with flour allergies.

• 1 # Semi-Sweet Chocolate ( cut up )
• 8 oz Butter
• 1/4 cup Coffee, Espresso, or Liquor
• 8 Cold Eggs

Melt Chocolate, butter, and liquor together over a double boiler.  Whip eggs on med high speed 5 min until volume is about 1 quart.  Fold into melted chocolate in 3 additions.  Line a springform pan with parchment paper and spray with non stick spray.  Bake in a hot water bath at 325 degrees 22-25 min until 140 degrees internal temperature.  Cool and chill well.

I share this special recipe as it was taught to me by Claude Swartvagher CEC in my skills development class at the Culinary Institute of America. He taught us this dish just before the Holidays to make for our families…it has been a favorite ever since. Very rich Chocolate Dessert, make sure you make it exactly the first time. You can always try adding different ingredients and variations latter. Some whipped cream does go very well with it!

• 1 lb Semi-sweet Chocolate ( cut up)
• 1 cup Milk
• 8 Egg yolks
• 1 lb Butter ( cut up)

Over medium heat bring milk and chocolate just up to a boil, st iring constantly.  Remove from heat and whisk in egg yolks one by one.  After the egg yolks are all added whisk in butter thoroughly.  Pour into a Bunt pan ( any dish you can warm over heat will do) and chill over night. 

To serve warm pan just slightly to add removal and slice and serve with some whipped cream.

• 12 eggs
• 12 oz sugar
• 6 1/2 oz flour
• 3 1/2 oz cornstarch
• 2 oz cocoa powder
• 1/2 tsp baking soda
• 1/2 cup butter

Melt butter in a pan util it starts to turn slighly brown.  Add baking soda to butter and stir.  Combine eggs and sugar in a metal bowl and whisk over a hot water bath until the mixture reaches 140 degrees.  Remove and whip with a mixer until it is 3x the original volume and holds a ribbon for 10 seconds.  Fold in flour and cornsatrch.  Remove a portion of th batter and fold in butter/soda mixture and then fold that back into remaining batter.  Bake in 9 in cake pan lined with parchment on the bottom and greased well.  Bake at 350 degrees about 40 min or until a toothpick inserted in the center comes out clean.

My Grandma Root’s Hot Fudge Sauce Recipe.
This chocolate sauce is very, very easy and goes great on ice cream or cake.

• 1 cup sugar
• 4 Tbsp cocoa
• 3 Tbsp cornstarch
• 1 cup water
• 1/4 cup butter
• 1 Tbsp vanilla

Mix together sugar, cocoa, and cornstarch.  Add one cup water and boil until thick.  Remove from heat and whisk in 1/4 cup butter and vanilla extract.  Enjoy!!!