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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Stick of butter |
| 1 Tasse | sugar |
| 4 x ca. 30 g | Hawaiian Vintage Chocolate; melted |
| 4 | eggs beaten |
| 1 Teelöffel | vanilla |
| 1 1/2 Esslöffel | yellow cornmeal |
| 1 | Unbaked 9 inch pie shell |
| 1 | Recipe Spiced Cream; recipe follows |
| 1 ca. 1 Liter | heavy cream |
| 1/4 Tasse | sugar granulated |
| 1/2 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | nutmeg freshly grated |
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Emeril Live Show #EMIB08, Decadent Chocolate
Preheat the oven to 325 degrees F. In a saucepan, melt the butter. In a mixing bowl, whisk the melted butter and sugar together. Add the melted chocolate and whisk until smooth.
Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie shell. Bake for 1 hour. Remove from the oven and allow to rest for 30 minutes before slicing.
Serve with Spiced Cream
Spiced cream: Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
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