4 Egg yolks
1 c Sugar
3 t Flour
3 t Arrowroot
3/4 c Whipping cream
3/4 c Milk
3 T Kirsch
1 c Butter; room temperature
2 c Walnuts;toasted,chopped fine
------------------------------CHOCOLATE SAUCE------------------------------
4 T Butter
1/2 c Unsweetened cocoa
1/2 c Sugar
1/2 c Whipping cream
Line 8-inch souffle dish with plastic wrap, letting excess extend over
edge; set aside.
Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan.
Whisk in cream, milk and kirsch. Place over medium heat and whisk
constantly until completely cooled.
Beat butter and remaining sugar together in medium bowl until light and
fluffy. Fold in walnuts and cooled yolk mixture. Turn into mold. Cover
and refrigerate 6 hours or overnight. Remove from refrigerator and
unmold. Serve immediately with Chocolate Sauce.
For Chocolate Sauce: Melt butter in medium saucepan over medium heat.
Reduce heat and whisk in cocoa and sugar. Gradually add cream, stirring
constantly until mixture is smooth and heated through. Serve warm.
