Ingredients
4 eggs
2 c. sugar
4 sq. baking chocolate
1/2 c. butter
pinch of salt
1 c. flour
1 tsp. vanilla
1 c. chopped nuts (optional)
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt chocolate and butter in top of a double boiler; cool to room temperature. Beat eggs until light and fluffy. Beat in sugar until creamy. Add chocolate mixture to eggs, beating by hand. Add salt, flour, nuts and vanilla; blend well. Bake in a greased and floured 9 x 13-inch pan for 30 minutes at 350°. Makes about 20.