Can't start this one without reminding you (as Dad would) that this was Beehtoven's favorite dessert.
Cream together:
1 cup margarine
1-1/2 cup sugar
Beat in to butter mixture:
2 Squares unsweetened chocolate
2 teaspoons vanilla
Beat in 4 eggs, one at a time, 5 minutes between each egg
Pour into 9" pie pan with Graham Cracker crumb crust.
Double recipe to make it in a 13x9 pan, which is how Mom usually does it.
Revolution
12 years ago
5 comments:
Dude. Its Beethoven. Not Beehtoven.
can we just clarify something here? The sentence "Double recipe to make it an a 13x9 pan..." - is that a statement about the recipe already posted or is that a commandment. As in: "I have posted this recipe doubled, like mom does it." or "If you want as much as mom makes, you will need to double this."? because if it is the former, I am about to have waaaaaay more french silk on hand than I have graham cracker crust for...
I have used semi-sweet chocolate as a substitution, and it worked. I have even weighed chocolate chips, when desperate, and it was fabulous!
Please note. Stef went out on a limb by replacing the unsweetened bakers chocolate with semi-sweet chips. I took it a step further and used (sweetened) milk chocolate. The result was a bit extreme... I nearly went in to shock, the diabetes police showed up on our doorstep, and NASA is tracking Aidan's orbit...
Has anyone else found that 5 minutes between each egg makes it fall? Maybe the type of mixer or heat of the kitchen makes a difference? I think I normally do all 8 eggs in the doubled recipe in under 5 minutes.
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