Subj : St. Bruno 08
To   : All
From : Dave Drum
Date : Sat Jul 17 2021 21:13:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Bruno
 Categories: Chocolate, Desserts, Breads
      Yield: 8 Servings
 
      5 oz White chocolate; chopped
      3 oz Graham crackers; fine
           - crushed
     12 oz Semisweet chocolate;
           - chopped
      6 oz Unsalted butter; cubed
      2 tb Fresh-brewed or strong
           - instant espresso
      5 lg Eggs; separated
      3 tb Sugar
           Cocoa powder for dusting
 
  Line a cookie sheet with parchment paper and place a 9"
  ring mold or cake pan, without its bottom, on the paper.
  
  Melt the white chocolate in a double boiler. Add the
  graham crackers and mix together well. Spread the
  mixture evenly on the parchment side of the ring (do not
  let it go up the sides) and refrigerate.
  
  Melt the dark chocolate, butter, and espresso together
  in a double boiler. Remove from heat, let cool to
  lukewarm, then stir in the egg yolks until combined. Set
  aside.
  
  In a large bowl, whisk the egg whites to soft peaks
  while slowly adding the sugar. Stir one-third of the egg
  whites int the chocolate mixture. Fold the remaining
  two-thirds of the egg whites.
  
  Pour the chocolate batter into the chilled ring mold and
  tap the whole tray on the counter to level the batter.
  Refrigerate for at least 3 hours or overnight.
  
  Dip a paring knife in hot water, run it around the
  inside of the ring mold to loosen the ring, and
  carefully slip off the dessert. Dust the surface with
  cocoa powder.
  
  Cut into equal wedges and serve immediately with ice
  cream and your favorite hot fudge sauce.
  
  RECIPE FROM: https://www.cdkitchen.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It reeks of full blown eccentricity that screams for medication.

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