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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I had this wonderful dessert at the Jazz bar by our house last night, it was amazing! This is very rich. You need to make this a day ahead, it must be refrigerated overnight. Ingredients:
2 cups heavy cream |
3 egg yolks, slightly beaten |
16 ounces baker semisweet chocolate |
1/2 cup light karo syrup |
1/2 cup butter |
1/4 cup powdered sugar |
1 teaspoon vanilla |
Directions:
1. Line a loaf pan with plastic wrap.
2. Mix 1/2 c of heavy cream with the egg yolks.
3. In a 3 qt pan, melt the chocolate, corn syrup and butter over medium heat.
4. Add the egg mixture and cook 3 minutes, stirring constantly.
5. Cool to room temperature.
6. Beat the remaining heavy cream, sugar and vanilla to soft peak stage.
7. Fold into the chocolate mixture and pour into the lined pan.
8. Refrigerate overnight.
9. Remove loaf from pan, serve sliced with whipped cream.
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