cream butter and egg yolks until pale then stir in amaretti, cocoa, sugar and cream. Beat egg whites until stiff and fold them in. Butter a small loaf pan, pour in mixture and put tin in baking pan filled with hot water. Bake at 425 degrees F for 40 minutes. Cool in tin. adapted from "Chocolate" by Jill Norman Recipe by: Susan Murie
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|Serving Size: 1 Serving (1010g)|
|Recipe Makes: 1|
|Calories from Fat: 1529 (62%)|
|Amt Per Serving||% DV|
|Total Fat 169.8g||226 %|
|Saturated Fat 83.5g||417 %|
|Monounsaturated Fat 53.5g|
|Polyunsanturated Fat 13.8g|
|Cholesterol 3420mg||1052 %|
|Sodium 1987.6mg||69 %|
|Potassium 1439.4mg||38 %|
|Total Carbohydrate 138g||41 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 135.9g|
|Protein 99.2g||142 %|
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Calories per serving: 2448
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