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Receta Dolce Cioccolata copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

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Ingredientes

Cost per recipe $6.48 view details
  • 6 eggs
  • ½ cup sugar
  • 16 ounces of unsweetend baking chocolate (at least 60% cocoa)
  • 2- 1/2 cups whipped cream
  • ¼ cup Cointreau
  • Fresh raspberries for garnish

Direcciones

  1. Preheat oven to 350 degrees. Butter a pie pan and coat with baking paper. Dip finger tips in olive oil and oil baking paper.
  2. With electric mixer, beat eggs with sugar of 5 minutes – until creamy and well blended. Melt chocolate in glass dish in microwave (approx 2 minutes depending on settings).With rubber spatula, fold melted chocolate into egg mixture. Im separate bowl whip cream, fold in Cointreau. Gently fold this into egg/chocolate mixture until well blended.
  3. Place pie pan coated with baking paper in a glass or ceramic baking dish. Place water in baking dish to reach half height of pie plate.
  4. Bake for 30 minutes this way in oven. Take out. Place sheet of baking paper on top and bake for another 30 minutes this way. Remove from oven, Uncover and let cool. When cool, refrigerate overnight. Serve garnished with fresh raspberries and dust with powdered cocoa.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 665g
Calories 1800  
Calories from Fat 1212 67%
Total Fat 137.25g 172%
Saturated Fat 77.27g 309%
Trans Fat 0.0g  
Cholesterol 1528mg 509%
Sodium 484mg 20%
Potassium 584mg 17%
Total Carbs 110.6g 29%
Dietary Fiber 0.1g 0%
Sugars 102.35g 68%
Protein 39.38g 63%
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