Ingrients & Directions
2 oz Butter
3 Eggs; separated
6 Amaretti; crushed
2 oz Cocoa
3 oz Sugar
1/2 pt Single cream; (light cream?)
cream butter and egg yolks until pale then stir in amaretti, cocoa,
sugar and cream. Beat egg whites until stiff and fold them in. Butter
a small loaf pan, pour in mixture and put tin in baking pan filled
with hot water. Bake at 425 degrees F for 40 minutes. Cool in tin.
adapted from “Chocolate” by Jill Norman
Yields
1 servings