High Fiber Candy (Chocolate Easter Eggs)

A rare treat. Very rare. They are so good, I dare not make them often.
I used to make these at Easter time because John especially liked them. I made some when David and Amber visited. They are really satisfying.

Chocolate Easter Eggs
1 and 1/2 cup sugar
1/2 cup cocoa (I use hershey's)
3/4 cup milk (soy milk is fine)
1/4 cup butter (that is one half of a stick)
1/2 cup peanut butter (all natural, of course)
1/2 teaspoon vanilla extract
4 or 4 1/2 cups quick cooking oatmeal.

~Combine sugar, cocoa, milk and butter in saucepan. Bring to a boil over med. heat. Boil for one minute only. Remove from heat. Stir in remaining ingredients, mixing well. Let mixture cool awhile in saucepan. Shaoe spoonfuls into egg shape (or round balls) and roll in shredded coconut (the unsweetened finely shredded coconut you get at health food stores.) Store in covered plastic container in fridge.

Quick Brownies

Found a nice quick simple recipe for brownies....

Quick Brownies
Recently found this somewhere; it was called Walnut Chunk Cookies but walnuts are too expensive for me right now and I have a grandchild allergic to tree nuts)...have made it twice in the past week! First time I used the last of my walnuts which I love. 
Preheat oven to 375 degrees.
Prepare pan by lining  an 8 " x 8" or 9"x  9" pan with parchment or greased aluminum foil...with edges almost overlapping side of pan.

Whisk together...
1/2 cup oil
1 c. sugar
2 eggs
1 tsp. vanilla

Add ...
1/2 c. flour
1/3 c. cocoa
pinch salt

Stir in...
1 c. chocolate chips ( I am frugal so use only 1/2 cup)
1/2 c. chopped walnuts (optional if there is a nut allergy in family)
Bake 18 minutes (more or less)..keep an eye on it...

Tip: when you take them out
 of the oven, cover them with something (foil, a cookie sheet) to keep moisture in.

My Favorite Hot Chocolate

Just 2 ingredients...I like to use coconut milk now because this food is very good for one's thyroid...

MMMMmmmmm....

CHOCOLATE SORBET

This is David Lebovitz's (Famous chocolatier) recipe for

CHOCOLATE SORBET

I have made it..it is great! This is my ice cream maker (Back to Basics brand)...you put it in the freezer for 8 or so hours, take it out, snap on the lid of the ice cream make with its removable dasher and plug it in and turn it on...and slowly pour the mixture in. In about 20 minutes (you have to keep an eye on it towards the end)...you'll see that is gets the consistency of soft serve ice cream....

Makes about 1 quart (1 liter)

• 2 1/4cups (555 ml) water
• 1cup (200 g) sugar
• 3/4cups (75 g) unsweetened Dutch-process cocoa powder
• Pinch of salt
• 6ounces (170 g) bittersweet or semisweet chocolate, finely chopped
• 1/2teaspoon vanilla extract

1. In a large saucepan, whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil whisking frequently. Let it boil, continuing to whisk for 45 seconds.
2. Remove from the heat and stir in the chocolate until it's melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water. Transfer the mixture to a blender and blend for 15 seconds. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions. If the mixture has become too thick to pour into your machine, whisk it vigorously to thin it out.

New Addition to Our Diet

Before John and I went swimming this morning, I brewed some CrioBru...a new product we discovered in our trip to Utah . Roasted, ground Cacao beans...now I make it almost every day in our new french press.

Since I was not in the mood for a warm or hot drink, I added ice and coconut milk ....

By the way, we had a good swim even though I did not eat breakfast...except for a handful of green grapes in our yard...the cacao gives energy. CrioBru is 10 calories a cup by itself. Some folks add sugar. I like mine without sugar.
~~~~~~~~~~~~~~


Hmm.why is this French Press called a Brazil Coffee maker.... This is supposed to be the best one on the market.  $20 at the Crio store in Lindon (tax included)


And lo..it is made in Poland. Dobrze!!!!!!!  (Great !!!!!!)!

How We Discovered Crio

We first heard of Crio when we saw a big attractive and intriguing sign with those words on it on a building, as we were riding N on I-15 from Provo to Lehi in Utah on July 10th. I think we instinctively knew it had something to do with Cacao beans...maybe from hearing something about it long ago.  5 days later,  John was looking at his cousin's website and saw reference to it again. She is an MD and a Naturopath with a clinic in Lehi. Her clinic has doctors that see and help patients and sells all kinds of health products, nutritional supplements, etc. in their dispensary. The had a display table full of Crio products in their waiting room.

This is how we realized that Crio must be something very good for your health.

The next day, we went down to BYU campus to enjoy the bookstore and grounds and on the way back, saw that Crio building again. It is west of the freeway, as you travel north from Orem.  Here is the address:

Crio Inc 1386 West 70 South Lindon, UT 84042-1616 Eric Durtschi 800 884-4010 support@criobru.com http://www.criobru.com

As we  passed the building , we recalled the night before when we went on their website. We knew they had a store at their plant, with free samples. So we took the next exit and backtracked a bit and found the place.

Walking in through the door is an experience...the smell of rich cocoa just fills you with some kind of euphoria! I had to take some pictures. No one was around at first, but we felt welcome because the set up was so inviting and interesting! Love that mural!

A real cocoa pod with the beans on display...plus some of their packaged products.

The mottled cocoa colored walls frame their logo and other designs very nicely...Hot water ready to go for making sample in the French press. Liquid sweeteners, and creamers for those who want them.

It takes 10 minutes to brew the Crio.
 Crio is from the word Criollo, the best cacao beans in the world

Free samples of a cocoa beans covered in chocolate. Take a bite and experience real cocoa nibs. MMMMmmmmmm.

Lots of bags on the shelf. They cost less here than on amazon.com or on the Crio website.

They had t-shirts, mugs, French presses and a stevia product called Trulicious, which is better than Truvia.

Here is a gift basket they sell...

When our curiosity was at its peak, Jon Fotheringham, co-owner and CEO,  came into the room  to welcome us and teach us all about the healthy benefits of brewed cacao beans, how to use a French press...and give us some samples .

Some of the things we learned:

1. A cup of Crio has 1/10th the amount of caffeine found in a cup of coffee.
2. The active ingredient in Crio (or any cacao beans) is theobromine ...which give the drinker a feeling of gentle euphoria, sustained energy, and supresses the appetite somewhat (which is why people who want to lose weight use this product.)
3. A  6 oz. cup of CrioBru has 10 calories and 150 % more anti-oxidants than pure pomegranate juice.
4. Their are many different flavors/kinds of cacao beans, just as their are different flavors/kinds of apples.
5. The most popular item that CrioBru sells is Cavalla. Then Maya.
6. After you brew some, you can reuse the grounds  by adding a bit more fresh grounds and then re-brew. You can do that one more time, too, add a bit more fresh grounds and re-brew. Use the leftover grounds (full of fiber and nutrients) later in your baked goods like brownies...or compost them. (don't let dogs near this compost, though.)

Suffice it to say, we bought a French press and several bags of Crio Bru right there. We heartily recommend it to all! If you live in Utah...go to the plant and you will save money! They take credit cards.

Jon told us about Decadence Cafe which sells drink made of Crio...they also sell gelato and bakery goods...so we checked that out, also...have Jon give you instruction on how to get there from his Crio facility. It seemed like it was just down the street and under the freeway...here is the address...

Decadence

584 W 1600 N
OREM, UT 84057

801-226-4455

Coconut Lime Macadamia Bark

Coconut Lime Macadamia Bark

1 cup dark Chocolate chips (melted)
Add....
3/4 cup unsweetened coconut
2 Tablspoons lime zest (grated lime peel)
3/4 cup cooarse chopped macadamia nut

Spread as thin as you can on waxed paper on small cookie sheet. Refrigerate until hard. Break in chunks and store in container. Keep in fridge.

Chocolate Date Nut Treats

I got some nice pitted dates from Costco, stuffed some with pecans, dipped them in melted dark choclate and refriderated them for just a bit (they should still be wet) and then roll in shredded coconut. I put them in the box that was leftover from the stuffed dates Tommy.

Lime Coconut Chocolate Cubes

Here is the latest DARK chocolate creation from the Hulihan household. I like to make this as a thin bark (by spreading in very thin with a knife, before I put it in fridge to harden), but today, Amy requested a thicker products. Therefore, I poured the mixture into a wax paper lined 8 X 8 pan and after it hardened in the fridge, I lifted the mass out and cut them in squares with my big knife.

  Lime Coconut Chocolate Treat

4 squares (1 oz. each) Baker's Unsweetened Chocolate
1 cup dark chocolate chips (I get mine from the bins at Winco)
3/4 cup unsweetened coconut
2 Tablespoons grated lime peel ( I use the part of the grated that is fine shred -see picture above-you can see some residue of the lime peel on the part of the grater I used)

Directions:
Wash your limes!  (scrub brush under running water) Dry them with paper towel.
Finely shred them  (try not to shred or grate the white pith. Go all around the lime to get as much green stuff as you can.

Measure out your coconut into a bowl and add the finely shredded lime peel to it. Now it is ready to dump into your melted chocolate...and this is how I melt my chocolate:


Unwrap and chop the four squares of unsweetend chocolate ( (I basically chop each one into 3 parts)
Put this and the one cup choc. chips into a good size ceramic bowl and microwave on high for 20 seconds at a time (it usually takes me 4 times) until all chocolate is warm and glossy and looks partly melted in spots. Then pull out of microwave (you'll notice the bowl is hot) and stir...the chips that have not yet melted will finish melting as you stir them in the nice hot bowl.

Add your coconut and lime peel.

Pour onto wax paper (that you have laid on a plate or in a pan or on a cookie sheet) and spread to the thickness you prefer. Refrigerate for at least 25 minutes. Cut into squares or break into pieces if you are making a thin bark. If you make a thin bark, you can crumble some of it to make a great ice cream topping!
Store in fridge to keep your treats firm.

Florentine Cookies

This is my favorite recipe so far. I like it because it does not require corn syrup like some recipes do. I do add grated orange rind to this (1-2 teaspoons)

Florentine Cookies from Food Network
10 tablespoons butter
1/2 cup plus 1 tablespoon sugar
2 tablespoons plus 1 teaspoon honey
3 tablespoons heavy whipping cream
2 cups sliced almonds
1/2 cups old-fashioned oats
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and drop by teaspoonfuls onto parchment lined baking sheets. I get 8 cookies per sheet...4 on each side. They need a lot of room to spread out. Bake until golden brown around the edges and a lighter brown in the middle. Watch these carefully..they burn fast.. % minutes to 8 minutes or so is the oven time. Take peeks often.

When done, I take cookie sheet out of oven, let it sit for a minute, and carefully grasp  the edge of the parchment and slide the whole thing off quickly onto a newspaper or another big cookie sheet...or whatever surface you think good. No need to use a spatula to carefully remove them from the pan. they cool quickly. Melt chocolate chips while allowing cookies to cool, and finish by spreading melted choc. on the bottom of one cookie and then attaching it to the bottom of another cookie, sandwich style. These are sometimes called lace cookies because there are small holes in the finished cookie.

My new Chocolate Syrup Recipe

I am proud to present:

Cocoa Honey Ice Cream Topping

1  1/2 cups water
1 cup cocoa
1/2 cup honey (or more, to taste)

Combine in a small sauce pan and cook and stir over medium heat until
you have a fragrant chocolatey yummy liquid .If you stop stirring (spoon or whisk..but whisk is better), it may burn on the bottom. Then turn the heat to low and continue cooking and stirring until it comes to a more syrupy consistency. Then take off heat, cool it off for a few minutes and add 1/2 teaspoon vanilla extract. Stir and pour into glass jar (A mason jar is best...these do not break if your pour really hot liquid into them. If you have a regular glass jar, then cool off the syrup until it is merely warm.)

Use as topping for ice cream or stir into milk for chocolate milk...or hot chocolate. 

Why I like this recipe: It is way more healthy than our traditional Decadent Fudge Sauce. It is much more economical to make, too!

Mousse Made with Coconut Milk

Mousse Made With Coconut Milk
Amy found this recipe and tried it this morning. Very yummy! She is avoiding dairy, so this creamy non dairy dessert is perfect!
 1. Obtain 13.6 oz can of Thai Kitchen Coconut Milk. It HAS to be Thai Kitchen. Open the can and discard the lid. Place in refrigerator over night. (Not freezer, just refrigerator.)

 2. In the morning, scoop out contents of can into bowl. Add 1/4 cup cocoa and 1 or 2 packets Truvia. Each packet has 1 teaspoon. Or use stevia product of your choice, to taste. Stir until well combined.

3. Serve.

Tomato Flavored Chocolate

Here is a picture of some unusual candy brought back from Japan by Amy and Fox.  At first they thought this candy was confiscated by airplane officials in Japan, but then realized they had them hidden in a special place in their suitcase! This is Chocolate with tomato in it.

I thought it was quite good...since I consider a tomato more like a fruit. Amy does not like tomatoes so this was quite unappreciated by her. I, Joan, enjoyed it!

Chocolate on Bacon

My first experiment. The bacon was too thin, the chocolate too thick..but still scrumptious!

Cherry Chocolate Frosting

I made these morello cherry brownies from scratch (using the Bourdin Bakery recipe below), then frosted them with a wonderful frosting:

This post is dedicated to Amy who loves cherries AND frosting very much!

I love that I do not have to handle any white sugar in this recipe....any sweet stuff is found in the honey and in the dark choc. chips and the jam.

CHERRY CHOCOLATE FROSTING

1 cup semi sweet choc. chips (joan uses 63%)...Melt and cool to almost room temp.

Add...

2/3 cups sour cream

1/4 cup cherry preserves (I take the cherry chunks out of the preserves, to make 1/4 cup )

2 T. honey

1 teaspoon vanilla

Mix/beat it all until light and fluffy. Then add...

1 1/2 T softened butter and continue mixing well.. ...This makes so much frosting. I frosted a 9 x 13 pan of brownies and had almost a cup of frosting left.

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Boudin Bakery's Brownies (note Joan's variation )Total time: About 1 hour

Servings: 24 or more...depends on how big you cut them. They are so rich, cut them small.

Note: Adapted from Boudin Bakery.

1 cup (2 sticks) butter, plus extra for greasing the dish.

8 ounces bittersweet chocolate ( use 63% choc. chips and a square (1 oz.)unsweetened choc.)

5 eggs

3 cups sugar

1 tablespoon vanilla

1 teaspoon salt

1 1/2 cups (6.38 ounces) flour (unbleached of course...once I used half oat flour...turned out great)

2 1/2 cups toasted, chopped pecans or walnuts ( I omit this usually if we are on a tight budget)

To make them cherry..I put in 2 cups drained morello cherries (purchased in a jar from Trader Joe's)

1. Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish.

2. In a medium, heavy-bottom saucepan, melt the butter and chocolate over low heat, stirring occasionally. Remove from heat and set aside.

3. In a stand mixer using a paddle attachment, or in a large bowl using an electric mixer, beat together the eggs, sugar and vanilla until light and fluffy, 5 to 7 minutes. With the mixer on low speed, beat in the melted chocolate, then the salt and flour just until combined. Gently fold in the nuts.

4. Pour the batter into the prepared pan. Bake in the center of the oven until puffed and almost set, about 45 minutes. A toothpick inserted will be slightly moist. Remove and cool slightly before serving.

Note: These are dense and delicious. I keep them refrigerated.

Each serving: 336 calories; 4 grams protein; 38 grams carbohydrates; 2 grams fiber; 21 grams fat; 8 grams saturated fat; 64 mg. cholesterol; 113 mg. sodium.

Black Bean Brownies

Thanks to Kelsy for sharing these recipes with me. I put off making these for the longest time, thinking they would not taste very good. Finally I made them and took the pictures you see here. I got 16 brownies form one 8 x 8 pan. They are light and chocolate-y...very good! I look forward to making the variations.

Flourless Black Bean Brownies

1 can (15 oz) black beans, drained and rinsed
4 eggs
1/2 cup sugar (can substitue agave nectar)
3 Tbsp. oil
3 or 4 Tbsp. cocoa powder
1 tsp. vanilla
1 tsp. baking powder
pinch of salt
2 Tbsp. peanut butter (optional, but I always go for this one!)

Blend everything up in a blender or food processor. Pour into a greased 8 by 8 pan and bake at 350 degrees for 35-40 minutes (mine were done in my superhot oven at around 25 minutes. Test for doneness with a toothpick). Cut in pieces and enjoy!

Here are some Canellini (white bean) variations I'm excited to try:

Lemon Ginger: Use canellini beans instead of black beans. Add 1 tsp. lemon extract, 2 tsp. ground ginger and zest of one lemon to bean mixture. Top with sliced almonds.

Cranberry orange: Use canellini beans instead of black beans. Add 1 tsp. orange extract, 2 tsp. ground ginger and zest of one orange to bean mixture. Top with minced dried cranberries.

Cherry almond: Use canellini beans instead of black beans. Add 1 tsp. almond to bean mixture. Top with minced dried cherries and sliced almonds.

Pumpkin: Use canellini beans instead of black beans. Add 1 cup pumpkin puree, 1/4 tsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt to bean mixture. Top with chopped pecans.

Apple spice: Use canellini beans instead of black beans. Add 1 cup unsweetened applesauce, 1/4 tsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt to bean mixture. Top with chopped walnuts.


This recipe I copied exactly from what Kelsy sent me via email. I have not made them yet, but when I do, I will not use espresso flavor...just cocoa.

Amazing Black Bean Brownie Recipe

For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies

Better than Dibs

Want a bite of something cold and creamy and yummy? And that is beter than "Dibs"?
Freeze ripe banana slices on wax paper or parchment on a cookie sheet. When frozen, remove them and serve or store in ziploc bag in freezer for instant creamy and fiber filled, vitamin mineral filled natural frozen bananas.

Eat them in a bowl with a spoon, or with your fingers from a plate. And you can, of course, blend them in a blender with milk or soy milk or almond milk and make a thick creamy shake. The Hulihan household has been doing frozen banana shakes for over 20 years now. I like the sliced frozen ones even better than a shake. I don't have to clean out a blender...and each cold creamy slice in my mouth is heavenly and cools me off!
Eat me!

Make Your Own Magic Shell

I finally did it! I made my own Magic Shell....finally after many many references Larissa made to me about making my own with coconut oil and cocoa.
Tommy and Christine gave me a lovely glass jar of organic virgin coconut oil and so I decided to take the plunge and try it.
Here is the recipe, so very simple.
Magic Shell
In small saucepan, combine
2 Tablsp. coconut oil
4 Tablsp.. unsweetened cocoa
1 Tablsp. honey
Heat gently until coconut oil has melted and all is combined and liquid-y.
Take off heat. Using a teaspoon, drizzle the dark liquid over your ice cream. It will harden almost immediately. I like
Very yummy..you can add chopped nuts..that is even better.

Chocolate Dipped Macaroons

At any time, one will find in our fridge a container full of dark chocolate dipped macaroons.
They are easy to make! Below is a cookie sheet lined with Parchment paper of relatively big macaroons. The batch I made later gave me about 40 smaller macaroons
and I was more pleased with them. They all fit on one large cookie sheet.
A close up after they had backed at 350 degres for 15 minutes or so...

And here they are on a plate after being dipped and set in the fridge to harden.
These are the ingredients....except I forgot the vanilla.

C H O C O L A T E D I P P E D M A C A R O O N S

THE RECIPE...I got it from this site

http://allrecipes.com//Recipe/bakers-chocolate-dipped-macaroons/Detail.aspx

However, this is how I do it ..I made some good changes:

1. Just use the whole bag (14 oz.) of coconut (Baker's or Mounds or whatever brand you want)

2. Therefore, you will not use the entire can of sweetened condensed milk...leave about 1/3 inch in the bottom of the can. (It is such a pain to measure out sweetened condensed milk into a measuring cup..I just pour it from the can, and leave some in the can...since you are using the whole bag of coconut ( original recipe calls for 2 2/3 cup coconut and then you are left with some coconut in the bag. My method eliminates leftover coconut.

3. USE PARCHMENT. Even when I generously grease the pan, the cookies stick like crazy. Actually this is more of a candy than a cookie. We love coconut...it is so good for you and it keeps John "regular".

4. Don't drop the mounds onto the parchment lined cookie sheet....grease your hands with a bit of oil and make balls.

5. Bake longer than the recipe says...that way the cookie will not fall apart, but be nice and chew. let them get golden on the edge and then some.

6. I use dark chocolate chips ...just microwave them in a bowl. Turn microwave off every 20 second and stir until all are melted.

Here are the ingredients I use (also vanilla...forgot to put in picture. Good Luck! ~Joanie

Do store in refrigerator, otherwise the chocolate get whitish and crumbly because, well, I did not temper the chocolate...I need to learn how to do that!

Recipe For Flourless Chocolate Cake

This is quite healthy, I believe! No flour (so no extra carbs)...just lots of egg and walnuts (protein!) And of course, we all know the health benefits of chocolate!

Flourless Chocolate Walnut Cake

1/2 cup semi sweet chocolate chips

4 tablespoon butter (unsalted recommended, I use salted)

1 cup walnuts

4 large eggs, separated

1/2 cup sugar, divided (I used baker's sugar and about 2 Tablespoons less than 1/2 cup because I like to cut sugar in every recipe I use.)

Preheat oven to 350 degrees.

9 " spring form pan, well greased and floured.

1. Melt the chocolate chips with the butter. Set aside and cool (You can melt it in microwave, 10 seconds at a time, stirring it when it starts to melt. )

2. In food processor or blender, grind the walnuts into very small pieces. Be careful not to grind them into powder.

3.In a large bowl, beat the eggs yolks. Gradually beat in the 1/4 cup sugar (it actually has less than 1/4 sugar, remember?) until the mixture is thick

4. In a separate bowl, beat the egg whites until foamy. Then add the remaining sugar( a little less than 1/4 cup), a tablespoon at a time, while continuing to beat the egg whites until stiff peaks form. (In my preparations, I must have had some food on the beaters, because I just ended up with soft peaks that fell over...it was OK..it still turned out great.)

5. Gently fold the beaten egg whites into the egg yolk batter.

6. Pour the batter into the prepared pan. Bake 40-45 minutes or until a toothpick inserted comes out clean. Place the pan on a wire cooling rack and allow it to cool 10 minutes before removing sides of pan. This is a delicate cake and should be served without removing the bottom of the pan.

It is said this cake can be doubled and still made in a 9 inch spring form pan....just bake an additional 10-15 minutes. Still check for doneness after 45 minutes, though.

This cake has a yummy dense chocolatiness..can be served with whipped cream or ice cream.

recipe from...

The Great American Chocolate Contest Cookbook by T.K. Woods. It is by Vivian Cohen who wrote:

"This recipe comes from my great-grandaunt from Czechoslovakia. My family cannot live without this cake."