| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | 8-inch pie shell |
| 1/2 Tasse | butter |
| 3/4 Tasse | sugar |
| 1 | Square unsweetned chocolate; Melted |
| 1 Teelöffel | vanilla |
| 1 1/2 Esslöffel | Instant coffee grounds |
| 2 | eggs |
| 1/2 Tasse | Cream for whipping |
|
1. Prepare 8-inch pastry shell.
2. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition.
3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.
4. Add eggs, one at a time, beating Very Well after each addition. (Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.) 5. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie.
Per serving: 2316 Calories; 148g Fat (57% calories from fat); 22g Protein; 232g Carbohydrate; 606mg Cholesterol; 2201mg Sodium
|
|
Anmerkungen zum Rezept:
keine |
