French Silk Dessert
|Basic pastry||1⁄4 Cup (4 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Unsweetened chocolate squares||3 Ounce, melted and cooled (Three 1 Ounce Squares)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chocolate curls||1⁄2 Cup (8 tbs)|
Roll pastry out on floured surface to 18x10-inch rectangle.
Cut in four 9x5-inch rectangles; transfer to baking sheet.
Prick each with a fork.
Bake in 375° oven for 10 to 12 minutes; cool thoroughly.
In small mixer bowl, cream butter; gradually add sugar, creaming till light.
Blend in chocolate and vanilla.
Add eggs one at a time, beating 3 minutes after each addition, using medium speed of electric mixer.
Chill 1 to 1 1/2 hours or till thickened to spreading consistency.
Layer pastry and filling, starting and ending with pastry.
Chill again, if desired.
To serve, whip cream; spoon atop dessert.
Top with chocolate.
Cut with electric knife.