Line a 5 cup charlotte mold or souffle dish with double thickness of foil. Place chocolate, broken into pieces, and sugar into bowl of food processor fitted with steel blade -- turn on/off 4 times to get mixture started, then let machine run until chocolate is finely chopped. With machine running, add boiling water through feed tube. Let machine run until mixture is thoroughly mixed and chocolate is melted. Add butter and process to combine until butter is blended completely into chocolate. Add eggs and cognac/rum. Let machine run 10 seconds. Pour mixture into prepared mold; bake at 350 degrees 45-60 minutes until a thick crust has formed on top. The mixture will recede as it cools. Let cool. Wrap airtight and refrigerate. Will keep up to 2 weeks and may also be frozen. To serve: Peel off foil (mixture will look sticky and irregular). Whip cream until thick with electric mixcr, sweeten and flavor. Fill pastry bag fitted with a medium size star tube; cover mold, bottom side down, completely with rosettes so no chocolate shows. Chill until served. Cut in small slices. Makes 8-12 servings. ARKANSAS TODAY, CHANNEL 11, KTHV 12/05/1990 "COOKING WITH DON BINGHAM" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 237 (53%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 549.1mg||169 %|
|Sodium 184mg||6 %|
|Potassium 281.4mg||7 %|
|Total Carbohydrate 40.1g||12 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 38.5g|
|Protein 17.2g||25 %|
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Calories per serving: 446
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