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|Unsalted butter||13 Ounce|
|Dark sweet chocolate||13 Ounce|
|Sugar||10 Ounce (1 1/4 Cup)|
|Strong coffee||1 Cup (16 tbs) (1 Tablespoon Instant Coffee + 1 Cup Water)|
|Whipped cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 7074 Calories from Fat 4628
% Daily Value*
Total Fat 521 g801.9%
Saturated Fat 319.9 g1599.4%
Trans Fat 0.4 g
Cholesterol 2422.2 mg
Sodium 615.2 mg25.6%
Total Carbohydrates 535 g178.5%
Dietary Fiber 25.8 g103.2%
Sugars 475.5 g
Protein 63 g126.1%
Vitamin A 217.1% Vitamin C
Calcium 58.9% Iron 195.3%
*Based on a 2000 Calorie diet
Add sugar; heat until dissolved.
Add butter in pieces, whisking over heat.
Remove from heat; add eggs, whisking fast.
Immediately strain into foil-lined 3-quart stainless steel bowl.
Bake at 300° until mixture rises, cracks and almost burns around the edges, approximately 50 minutes.
It will not set up solid until it cools.
Let cool at least one day.
Remove from bowl, trim edges to make a nice dome shape and invert on a serving plate.
Pipe rosettes of sweetened whipped cream all over.