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4 eggs separated
1/2 cup sweet butter
1 cup icing sugar
3 Tbsp. cocoa diluted in 1/2 cup warm milk
4 oz. finely chopped walnuts
1/2 cup cognac or rum
1 lb. social teas (biscuits)
Chocolate chips or curls as decoration

Beat egg whites until stiff.Refrigerate. Cream 1/2 cup sweet butter, add 4 egg yolks, icing sugar and the cocoa mixture. Add walnuts (finely chopped) and cognac or rum. Incorporate egg whites to above mixture. Add social teas, broken into 1/2- to 3/4-inch pieces. Pour into a round pan 3 inches high with a glass in the centre or a bundt pan. Spread chocolate decorations on top. Remove glass from the centre. Refrigerate overnight. Submitted by Mrs. Clyde Murray, Charlottetown.