Chocolate Indulgence

Yield: 6 Servings

16 oz semisweet chocolate
3/4 c butter
3/4 c powdered sugar
1 tb all-purpose flour
4 lg egg yolks
1 1/2 ts vanilla
4 lg egg whites, room temperature
1 c sour cream

In large saucepan, melt chocolate and butter together, then gradually add
sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at
a time, mixing well after each. Stir in vanilla. Beat
egg whites until stiff peaks form and fold into chocolate mixture.
Pour all but 1 cup of mixture into buttered 8 by 8-inch pan. Add 1 cup sour
cream to reserved 1 cup batter and spread evenly over top of
mixture in pan. Bake at 375 degrees F for 25 minutes. The center will not
look done or set. Cool completely, cover and refrigerate for 4-6
hours. Cut into 1 1/2 inch squares with a hot knife. Individual pieces can
be wrapped and frozen.

(E-mail Recipe)