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Beat yolks at high speed in medium bowl until thick and lemon colored, 5 to 8 minutes. Beat in powdered sugar, cocoa and coffee crystals. Beat in brandy and 1/2 cup of the butter; beat at high speed 3 minutes. Beat in remaining butter, 2 tablespoons at a time; beat at high speed 2 minutes. Yield: 2 cups Typed in MMFormat by firstname.lastname@example.org Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by email@example.com on Mar 31, 1999
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|Serving Size: 1 Cup (345g)|
|Recipe Makes: 2|
|Calories from Fat: 1113 (76%)|
|Amt Per Serving||% DV|
|Total Fat 123.6g||165 %|
|Saturated Fat 63.5g||317 %|
|Monounsaturated Fat 42g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 2700.4mg||831 %|
|Sodium 642.4mg||22 %|
|Potassium 342.8mg||9 %|
|Total Carbohydrate 54.7g||16 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 54.3g|
|Protein 33.9g||48 %|
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Calories per serving: 1458
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