A holiday favorite from the chef-owner of Traverse City’s Patisserie Amie
- 1 pound chocolate
- 1/2 pound butter
- 1/2 cup cream
- 1/2 cup sugar
- 6 eggs separated
- Assorted toasted nuts, fruit, chocolate chips
In a double boiler melt chocolate with butter, cream and sugar, combine. Mix in yolks, one at a time. Whip whites until stiff and fold into chocolate mixture, pour into greased loaf pan and let set overnight in the fridge. Slice and stud pieces with toasted nuts, fruit, chocolate chips, etc.