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
Recipes as an idea can be traced far back into the far past, certainly as far as pharonic Egypt, and possibly even further. Having said that, sadly, these old records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, entrees and dessert, something we still use today. He also informs us how the Roman cooks were skilled in the use of many different herbs, including a few that are still present in modern kitchens such as thyme, fennel and parsley. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab countries, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices created a surge in manuscripts on food, most of which are kept safe in private libraries. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Chocolate Indulgence recipe.
