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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 oz semi-sweet chocolate 4 oz butter 6 whole eggs (separate 2) Instructions: Melt chocolate and butter in a double boiler and then cool. Beat 4 whole eggs and 2 yolks in mixer until they fall off beaters in a ribbon. Fold into cooled chocolate mixture. Beat 2 egg whites until stiff peaks form. Fold gently into chocolate mixture and pour into a buttered loaf pan. Place loaf pan into a larger, deeper pan and fill the larger pan with hot water to halfway up the side of the loaf pan. Bake in 325° oven for 45 minutes, or until a knife comes out clean. *Refrigerate pate overnight. Slice as you would a loaf of bread. Serve warmed slightly with our warm white chocolate sauce and an edible flower (eg. nasturtium or pansy) for garnish. |
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