FLEMING’S STEAKHOUSE

FLEMING’S STEAKHOUSE

Ingredients:
1 pound (4 sticks) lightly salted butter
1 pound semisweet chocolate chips
8 eggs
8 egg yolks
1 cup sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour

Directions:
1/ teaspoon kosher salt
4
1. Preheat the oven to 400°F. Grease and flour a 2-quart soufflé dish.
2. Cut the sticks of butter into pieces and combine with the chocolate chips in a
medium bowl. Set the bowl over a saucepan of simmering water and stir until the
butter and chocolate are both melted.
3. Using an electric mixer, beat the eggs and egg yolks in a medium bowl for
about 5 minutes. The mixture should be slightly thickened.
4. Add the sugar and vanilla extract to the eggs and beat for another minute.
5. Whisk the melted butter and chocolate until they are well blended and smooth.
Gradually whisk the chocolate mixture into the egg mixture, stirring to blend
thoroughly.
6. Whisk together the flour and salt, then whisk into the chocolate mixture. Blend
well.
7. Pour the chocolate mixture into the prepared dish and bake in the hot oven for
12 to 15 minutes. The cake should puff up initially and sink down a bit as it
cools.
8. Let the cake cool for a few minutes, then invert it onto a serving platter and
unmold it. Serve with ice cream or other garnishes.
• • • • • • • • •
Serves 8
• • • • • • • • •
FURR’S FRESH BUFFET
Fruit Punch Jell-O Salad
• • • • • • • • • • • • • • • • •
HERE’S A CLASSIC THAT DOESN’T FIND ITS WAY INTO TOO MANY CONTEMPORARY
COOKBOOKS. USE A VARIETY OF JELL-O FRUIT FLAVORS TO CHANGE THE DESSERT EACH
TIME YOU MAKE IT.
• • • • • • • • • • • • • • • • •
3 cups boiling water
Three 3-ounce packages fruit-flavored Jell-O
21/ cups cold water
2
One 14.5-ounce can fruit cocktail, drained