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Receta Dolce Cioccolata copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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Ingredientes
- 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
- Preheat oven to 350 degrees. Butter a pie pan and coat with baking paper. Dip finger tips in olive oil and oil baking paper.
- With electric mixer, beat eggs with sugar of 5 minutes â 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.
- 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.
- 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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