KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds This recipe is adapted from a 1974 recipe in the New York Times.
Serves 8 to 10 people.
10 egg yolks
2/3 cup sugar
10 tablespoons unsalted butter
4 ounces SCHARFFEN BERGER 70% Cacao Bittersweet chocolate
4 ounces SCHARFFEN BERGER 62% Cacao Semisweet chocolate
1 cup very finely ground pecans
8 egg whites
¾ cup apricot preserves
2/3 cup chopped pecans
Comments