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Old 12-03-2002, 10:53 PM   #1
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Slice of Sin

This is definately for those who live for chocolate! I never did until my first bite of this :p

SLICES OF SIN
(serves 10-12)

8 oz. semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee (not instant)
2 sticks butter
1 cup sugar
4 eggs (do not pour in one bowl)
1 cup heavy cream (to be beaten at end and used under the slice - you can lightly sweeten the whipped cream if you want - but not too much)

Preheat oven to 350°

Line a glass loaf pan with foil (I only had light gray). In the top of a double boiler melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted.

Cool the mixture for 10 minutes then beat in 1 egg at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. (the sides of mine came up higher for some reason)

Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools.

When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. (this helps set it).

When ready to serve unmold and slice and place a little whipped cream on a plate and a slice of sin on top.

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Old 12-13-2002, 01:03 AM   #2
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Oh, man! This one is going on my (or somebody's) table before the year is out. Thanks!!:D :D
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Old 01-13-2005, 11:18 AM   #3
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"Oh, good God love me! And this desert!"
Wish I was home. Now I have to put 3 deserts on the table for Valentines Day fondue dinn dinn.

thanks for bringing this back up, I didn't know it existed!
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Old 01-13-2005, 01:49 PM   #4
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Rats, I just used up my last two bars of Ghirardelli to make fondue last night!

Twist my arm, make me go buy some more.............
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Old 01-13-2005, 01:50 PM   #5
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The problem with this recipe is that it wouldn't be one slice of sin.

For me.. it'd be a panful of sin!! SOUNDS GREAT.

THANK YOU!!

Heart day would be a great day to serve this. WONDERFUL! :D


Wouldn't this be good with some vanilla ice cream?
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Old 01-15-2005, 10:16 AM   #6
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Elf, there are no words to describe how sinful and delicious this sounds....
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Old 02-16-2005, 02:22 PM   #7
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Re: Slice of Sin

Quote:
Originally Posted by kitchenelf
This is definately for those who live for chocolate! I never did until my first bite of this :p

SLICES OF SIN
(serves 10-12)

8 oz. semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee (not instant)
2 sticks butter
1 cup sugar
4 eggs (do not pour in one bowl)
1 cup heavy cream

Preheat oven to 350?

Line a glass loaf pan with foil (I only had light gray). In the top of a double boiler melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted.

Cool the mixture for 10 minutes then beat in 1 egg at a time. Pour the mixture into the prepared loaf pan. Bake until a crust forms on top, approximately 35-45 minutes. (the sides of mine came up higher for some reason)

Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools.

When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. (this helps set it).

When ready to serve unmold and slice and place a little whipped cream on a plate and a slice of sin on top.
I'm having a duh moment. When do I OR do I add the heavy cream? Is that the ingredient for the whipped cream after or does it go into the melted chocolate? I am there, and just finished adding the sugar and butter, it's melted, uh, now what? cream or no cream? :?
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Old 10-23-2006, 04:45 PM   #8
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I think the heavy cream is to whip....and then set the Sin on top.

Raspberries come to mind, for me. Mmmmmm!
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Old 10-23-2006, 04:52 PM   #9
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Doubled, this is basically the chocolate mousse cake I make--flourless chocolate cake. It is absolutely delicious and I kind of like the idea of a loaf pan slice. How high is the cake?--size of slice?
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Old 10-23-2006, 04:57 PM   #10
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Gretchen,

When I make this in a loaf pan it "comes in" 3 textures all in the same loaf - kind of fudgey, kind of cakey, and kind of more creamy but not quite fudgey - it is the height of the loaf pan (roughly, a little lower than the top).

I guess I get all those textures because of the height of the loaf pan? It's soooooooooooooooooooooooo good!!!! It was weird the first time I made it to watch it fall/rise/fall/rise/fall during the cooling process (well, weird for me 'cause I DO NOT bake! )
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