I have a recipe very similar to this. The only differences in the ingredients are the amount of chocolate (3 ounces rather than 2 ounces) and vanilla (1.5 teaspons rather than just 1 teaspoon) and unsalted butter rather than regular butter. But my method is a lot more beating. I beat the sugar and butter for 5 minutes at high speed before adding the eggs. I add both eggs at the same time and beat for another 4 minutes. I then add the melted, cooled chocolate and vanilla and beat for another 8 minutes (6 minutes if using superfine sugar). I also serve with whipped cream and use a cookie crust (made with Nabisco Famous Wafers). I have made it this way several times and it has never come up gritty. And it is delicious!
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I have a recipe very similar to this. The only differences in the ingredients are the amount...