Place chocolate and butter in metal bowl over simmering water and melt. Do not allow the bottom of the bowl to touch the water. Let the chocolate mixture cool for a moment, then add brandy and egg yolks and stir well. In clean mixing bowl, beat the egg whites until foamy, then add sugar, 1 tablespoon at a time, beating until the whites hold a soft peak. In another mixing bowl, whip the cream until it holds soft peaks. Fold a small amount of the whipped cream into the chocolate mixture, then fold in the rest of the cream. Gently fold in the egg whites. Pour the pâte into a loaf pan lined with plastic wrap. Top with toasted hazelnuts and dried apricots and refrigerate for at least 4 hours. Remove from the pan and cut into thin slices with a hot knife. Served with whipped cream. Serves 12 Per serving: 4527 Calories (kcal); 449g Total Fat; (79% calories from fat); 75g Protein; 187g Carbohydrate; 1323mg Cholesterol; 388mg Sodium Food Exchanges: 8 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 87 1/2 Fat; 3 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2559g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6269 (84%)|
|Amt Per Serving||% DV|
|Total Fat 696.5g||929 %|
|Saturated Fat 408.5g||2043 %|
|Monounsaturated Fat 194.1g|
|Polyunsanturated Fat 36g|
|Cholesterol 5858.5mg||1803 %|
|Sodium 1527.9mg||53 %|
|Potassium 2136.7mg||56 %|
|Total Carbohydrate 193.1g||57 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 189.9g|
|Protein 135.6g||194 %|
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Calories per serving: 7462
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