Ingredients
1 jim vorheis
16 oz semisweet chocolate
3/4 cup butter
3/4 cup powdered sugar
1 tbsp all-purpose flour
4 large egg yolks
1 1/2 tsp vanilla
4 large egg whites, room temperature
1 cup 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 F 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 (1987) From the collection of Jim Vorheis
Servings: 6 servings
Chocolate Indulgence Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is actually possible to trace the history of recipes back into ancient history, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, mostly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans were skilled in the use of many different spices, including some that we all recognise such as thyme, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. The introduction of these new tastes was responsible for a surge in recipe manuscripts, some of which are kept safe in academic collections. For the centuries that followed, the upper classes strove to serve the most exotic meals, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down popular recipes of the day. By the time we get to the 20th century, cookery books are greatly in demand mostly due to better eduction, people having increased leisure time and being a little richer. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chocolate Indulgence recipe.
