Azalea Inn's Cuisine Specializes in New Southern Recipes
Are you seeking new twists on classic Southern cooking? Browse the sumptuous “New Southern recipes” developed by our historic inn in Savannah, Georgia.
Are you seeking new twists on classic Southern cooking? Browse the sumptuous “New Southern recipes” developed by our historic inn in Savannah, Georgia.
20 Vanilla Wafers, ground into crumbs
½ cup flour
¼ cup brown sugar
¼ cup salted butter, cold
8 oz. Cream Cheese
1 cup sugar
2 Tablespoon all purpose Flour
3 Tablespoon grated Lemon Zest
¼ cup fresh lemon juice
¼ tsp. baking powder
2 tsp. powdered sugar
Preheat oven to 350 degrees F. Line 8 inch square baking pan with foil with ends of foil extending over sides of pan; set aside.
Combine wafer crumbs, flour and brown sugar in medium bowl. Cut in butter with pastry blender or knives until mixture resembles crumbs; press firmly into bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar on medium. Add eggs and 2 T. flour; mix well. Blend in 1 T. of lemon zest, lemon juice and baking powder; pour over crust.
Bake 25 – 28 minutes or until center is set. Cool completely, cover and refrigerate for 2 hours. Sprinkle with powdered sugar and garnish with lemon peel.
Keep left over squares in refrigerator.
Makes 16 one inch squares.
1 cup butter (2 sticks)
1-1/2 cups firmly packed light brown sugar
1 egg at room temperature
1 tsp vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1 (12 oz) package semisweet chocolate chips
1 cup chopped walnuts
1 cup confectioners’ sugar
Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead). Preheat oven to 375. Lightly grease baking sheets.
Break off small pieces of dough. Roll between your palms into 1-inch rounds. Dredge rounds in confectioners’ sugar. Arrange rounds on greased baking sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container. Yields 2 dozen cookies.
These cookies look undercooked when you take them out of the oven. Do not be tempted to put them back in just a bit longer – you will have the hardest just-baked cookie you have ever tried to eat!
You can freeze them and bake from the frozen state, just lower the oven temp to 350 and bake about 2 minutes longer
Quiche is an ideal breakfast, brunch or even dinner dish. (I usually make these two or even three at a time…you can easily reheat leftovers in the microwave, warming one slice at a time for about 3/4 of a minute.) I use frozen 9-inch pie shells; if you let them defrost slightly and pull the foil pan away gently, you can set the shell into a decorative baking dish and maintain the illusion that you made fresh pastry (!). This recipe is hearty, beautiful and makes the house smell heavenly when it’s cooking.
1 unbaked 9″ pie shell
1/2 cup (4 ounces) diced raw chicken breast
3 Tablespoons slivered almonds
2/3 cup chopped broccoli
1/3 cup chopped carrot
1 and 1/2 cup grated Gruyere or Swiss cheese
3 eggs, slightly beaten
1 and 1/2 cups Heavy Cream
salt and pepper to taste
3 Tablespoons grated Parmesan cheese
1. In the bottom of the pie shell, place the chicken, almonds, broccoli and carrot. Sprinkle with the Gruyere cheese.
2. In a medium bowl combine the eggs, milk, salt and pepper. Pour the egg mixture carefully over the cheese. Sprinkle the top with the Parmesan cheese.
Bake in a 375 degree oven for 45-55 minutes. Allow to stand 10 minutes before slicing so that the quiche can “set up”.
Note: I always put a cookie sheet under this in the oven to catch overflow…saves on oven cleaning!
6 Cups Water
2 Cups uncooked Grits
½ Cup Butter, divided
3 Cups shredded Cheddar Cheese, divided
1 ½ lbs ground Pork Sausage, cooked
½ Cup Milk
Salt & pepper to taste
2 cans Buttermilk Biscuits, rolled out and placed in bottom of 20 sprayed souffle cups.
Preheat oven to 350
Bring water to boil in a large saucepan and stir in grits. Reduce heat, cover and simmer about 40-50 minutes, until liquid has been absorbed. Mix in ½ the butter and 2 cups of cheese.
In a skillet over medium high heat; heat the sausage until warm. Drain and mix into the grits. Beat together eggs and milk in a bowl and pour into the skillet. Lightly scramble and then mix into the grits. Season with salt & pepper.
Scoop grit mixture into soufflé cups. Top with remaining cheese. Bake 30 minutes until lightly browned.
3 T Bacon Grease
3 T Cookie Flour
3 Cans Stewed Tomatoes
Melt grease, stir in flour and cook until light brown. Stir in stewed tomatoes and allow to simmer until ready to serve.
6 slices precooked bacon (about ½ cup crumbled)
1 medium tomato, chopped
1 package cream cheese (8 oz.)
¼ cup mayonnaise
2 tablespoons chopped fresh basil
1/8 teaspoon freshly ground pepper
1 baguette, sliced and toasted
Heat bacon in microwave according to package directions; crumble.
In the bowl of a food processor with the steel blade attached, combine bacon, tomato, cream cheese, mayonnaise, basil, and pepper. Pulse until smooth, stopping the machine occasionally to scrape down the sides of the bowl. Serve with toasted bread slices. For an elegant presentation, spoon rounded tablespoons onto the ends of endive leaves and arrange in a circle on a serving tray.
1 3/4 Cup AP Flour
3/4 Cup powdered Sugar
3/4 Cup Baking Cocoa
3/4 Cup salted Butter, cold
14 oz Sweetened Condensed Milk
1 tsp Vanilla
2 Cups Semi-Sweet Chocolate Chips
1 Cup coarsely chopped roasted Pecans
1/2 Cup Coconut
1/3 Cup Heath Bar Bits
Preheat oven to 350. In a food processor, combine flour, sugar & cocoa. Add cold butter and process until mixture resembles coarse crumbs. Press firmly into a greased 9×13 baking dish. Bake for 10 minutes.
Combine milk, vanilla & 1 Cup Chocolate Chips in a medium saucepan. Heat until smooth & stir constantly. Remove crust from oven and pour on chocolate mixture. While hot, sprinkle with coconut, pecans, heath bits and remaining chocolate chips. Press down and return to oven for another 18-20 minutes.
1 Can Cherries
1 Can Pineapple Chunks
1 Can Mixed Fruit
2 Apples, diced
2 tsp Curry Powder
2 tsp Cinnamon
2 tsp Nutmeg
1 Cup Brown Sugar
1 Stick Butter
Small dice apples and drain all of the fruit. Combine all fruits in a 9×13 dish. Make topping and sprinkle over fruit.
Add 1 Stick of Butter in pats over the top. Cover and bake at 350 for 20 minutes until sides are bubbly.
Great with Vanilla Ice Cream too!!!
NOTE: Can be prepared the night before. Combine all fruits (EXCEPT Banans & Cherries) cover and refrigerate. In morning add sliced bananas and cherries, sprinkle with topping and bake.
3 Granny Smith apples, peeled, cored and sliced
2 T Unsalted Butter
3 T Sugar
½ t Cinnamon
TT Lemon juice
4 Eggs, large, separated
1 1/3 cup Ricotta
1 ½ T Sugar
1 ½ T Lemon zest, grated
½ cup All-purpose flour
Butter for griddle
For the apples:
In a large skillet, sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened. Sprinkle with sugar and cinnamon and cover for another 5 to 10 minutes, stirring occasionally. Stir in lemon juice to taste. Keep warm.
In a bowl, whisk together the egg yolks, ricotta, sugar and zest. Add the flour and stir to just combined. In a separate bowl, beat the egg whites and a pinch of salt with electric mixer until they hold a stiff peak. Whisk in about ¼ of the egg whites into the ricotta mixture. Gently fold in the rest of the egg whites.
Heat griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface. Brush with butter or the pancakes will stick. Pour ¼ cup of mixture onto griddle and cook for 1 to 2 minutes per side, or until golden. Transfer to heatproof platter and keep them warm in a preheated 200°F oven.
YIELD: 12 Pancakes
Serves 8 (5 or 6 each…depending on size of Shrimp)
6 cups water
6 teaspoons chicken stock
1 ½ cup Gayla’s Grits
4 oz. cream cheese
1 cup chopped green onion
½ n ½ (if needed to thin)
2 lb (40 or 48 pieces) uncooked medium shrimp, peeled, tails on
2 T Emeril’s Essence
6 T Salted butter for sautéing shrimp
1 cup lime juice
Corn Salsa: (Make Ahead)
2 large tomatoes, seeded, diced
1 cup corn, sautéed in 1 T olive oil (salt/pepper tt)
1 red onion, chopped
2 T cilantro
2 T red wine vinegar
Take corn salsa out and allow to come to room temperature. Take shrimp out of fridge, rinse and pat dry. Place in large bowl and sprinkle with Cajun seasoning. Stir and set aside. Bring water and chicken stock to a boil. Whisk in grits for one minute on high heat. Cover and turn grits as low as they can go. Leave alone for four minutes. Open and whisk briskly, lifting stuck grits on bottom of pan. Cover and repeat this process until grits are creamy (about 20 minutes). Add cream cheese and green onions. Keep grits on low on stovetop, covered until ready to serve (stirring every two or three minutes).
Meanwhile, in a large sauté pan, melt butter on low heat. When ready to serve, bring pan to medium high heat. Cook shrimp on one side (1-2 minute) flip and add lime juice to pan. Turn off heat and allow to finish cooking while you plate the grits. Top grits with 5-6 shrimp and garnish with corn salsa.
8 slices precooked bacon, chopped
2 tomato seeded and chopped
½ onion, chopped
3 ounces shredded Swiss cheese
½ cup mayonnaise
2 t minced basil
16-ounce can refrigerated butter milk biscuit dough (not Grands)
Cook bacon over low heat until crisp. Drain on paper towel and chop. In a bowl, combine bacon, tomato, onion, cheese, mayo and basil. Cover and refrigerate.
Preheat oven to 375 degrees. Lightly grease a mini-muffin pan. Separate biscuits into halves horizontally and press each half into prepared muffin tin. Fill with bacon mixture.
Bake for 10 to 12 minutes or until golden. Serve alongside scrambled eggs and more bacon.
Yield: 10 Servings (2 Cups Each)
¾ Cup Sugar
¾ Cup Water
¾ Cup (Packed) Basil Leaves
1 ½ oz Vodka (or Gin)
2oz Basil Simple Syrup
2oz Fresh Squeezed Lemon Juice
2-4oz Club Soda
Basil Leaf for Garnish
Hands down the BEST Cookie Ever!!!!
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
12 ounces bittersweet (not unsweetened) chocolate, chopped
4 ounces semi-sweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1-3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
1 cup walnuts, toasted, chopped
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.
Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes.
Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter overnight.
Preheat oven to 350°F.
Line 2 large baking sheets with parchment or waxed paper; spray Generoulsy with cooking spray. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
2 cups Flour
2 tsp Baking Soda
1 TBS Baking Powder
2 tsp Cinnamon
½ tsp Ginger
1/8 tsp Salt
1 ½ cups Sugar
1 cup Mayonnaise
2 tsp Vanilla
1 8oz Can Crushed Pineapple
½ cup chopped Pecans
¾ cup dried Cranberries
2 cups shredded Carrot
Preheat oven to 350°. Grease & Flour 3 8in round cake pans.
Whisk flour, baking soda, baking powder, cinnamon, ginger & salt.
Cream together the sugar, mayo, eggs and vanilla in mixer for 5 minutes. Stir in flour mixture and fold in carrots, pineapple, pecans and cranberries. Divide evenly into pans and bake for approx 30 minutes. Cool completely.
Frost cooled cake with Cream Cheese Icing. Cover with chopped Walnuts.
¾ cup all-purpose flour
3 tablespoons melted butter
1-½ cups milk
Salt and pepper
Fillings: (Choose one)
Ham (3/4 cup) and chives with Swiss cheese (1 cup shredded)
Bacon (8 slices chopped), tomato (1/2 cup diced) and red onion (1/4 cup diced) with cheddar cheese (1 cup shredded)
Salsa and sautéed mushrooms with Brie (1/2 wheel per omelet)
Sausage and green chilies with Monterey Jack cheese (1 cup sausage/1 cup cheese)
Fresh spinach and diced tomatoes with Swiss or Jack cheese
Crab (fresh or imitation), corn (1/2 cup), red peppers (1/4 cup) and Jack cheese (1 cup)
Preheat oven to 350.
Line a large cookie sheet (with sides) with foil and grease well.
In medium bowl, whisk together eggs, flour, butter and milk thoroughly. Season with salt and pepper to taste. Pour egg mixture into foil-lined pan. Sprinkle with filling ingredients except the cheese. Bake for 18 minutes, or until the omelet puffs and eggs are set.
Remove from oven and sprinkle with cheese. Using spatula and foil as an aid roll the omelet and transfer to large pan or platter. Sprinkle top with additional cheese and any herbs. Cut the omelet into 8 slices.
1 cup fresh cranberries
2 1/3 cup flour
1/2 tsp baking soda
2 cups regular oats
1/2 cup sugar
1/2 cup packed brown sugar
(1) 10 oz. pkg. chopped dates
1 cup butter (marg.) melted
3…/4 cup chopped pecans
(1) 12 oz. jar caramel sauce
Stir together cranberries & sugar – set aside
Combine 2 cups flour and next 4 ingredients. Stir in melted butter. Reserve 1 cup of this flour mixture. Press remaining mixture into lightly greased 13×9 pan.
Bake 350 for 15 Min.
Then sprinkle with dates, pecans & cranberry mixture. Stir together caramel sauce and remaining 1/3 cup flour; spoon over cranberries. Sprinkle top with reserved 1 cup flour mixture. Bake 350 for 20 minutes or until brown…mmmmmgood!!!!
2 Medium Navel Oranges
2 t Firmly packed Brown Sugar
2 t Dry Sherry
2 t Butter
¼ lb butter (1 stick)
1-1/4 cups graham cracker crumbs
3-1/2 ounces (1 to 1-1/3 cups) shredded coconut
6 ounces (1 cup) semisweet chocolate morsels
6 ounces (1 cup) butterscotch morsels
1 14-ounce can (1-1/8 to 1-1/4 cups) sweetened condensed milk
7 ounces (2 cups) pecan halves
Adjust rack to center of oven and preheat to 350. Butter a 9x13x2-inch pan and line with aluminum foil as follows: Turn pan upside down and center a piece of foil 17 inches long over the pan with shiny side down. Fold the foil down the sides and corners to shape the foil. Remove the foil, turn the pan over and place the foil carefully into place.
Put butter in the lined pan and place in oven until it melts. Tilt the pan to spread the butter all over the bottom and about halfway up the sides. Sprinkle crumbs over butter in bottom of pan. Sprinkle coconut evenly over the crumbs, then the chocolate and butterscotch morsels evenly over the coconut. Drizzle the condensed milk evenly over the top. Cover with pecan halves with rounded side up and quite close to each other. Bake 5 minutes and then reach into oven and press nuts down so they don’t fall off later. Bake another 20-25 minutes, until milk has turned golden brown. Cool to room temperature and refrigerate 1-2 hours before cutting.
7 slices Bacon, chopped
2 cloves Garlic, minced
8 oz. Cream cheese, softened
¼ cup Half-&-Half
4 oz. Blue cheese, crumbled (1 cup)
2 Tbl Chopped fresh chives
3 Tbl Chopped smoked almonds (1 oz.)
Make ahead: Can be prepared 1 day in advance. Refrigerate or freeze. Bring to room temperature before baking.
Yield: 2 Cups
½ cup brown sugar
½ cup chopped pecans
½ cup granola
½ cup melted butter
½ cup rolled oats (Oatmeal)
2 (26 oz) cans sliced peaches
1 cup vanilla yogurt
Pre-heat oven to 350. Combine the brown sugar with the pecans, rolled oats, granola, and butter. Mix well and set aside.
Place peaches in a shallow pan and cover with topping. Cook at 350 for 15-20 minutes.
Serve warm in Sundae Glass and top with Vanilla Yogurt.
1 ½ cup half&half
1 T brown sugar
1 t vanilla extract
2 sticks butter
2 cups powdered sugar
1 t vanilla extract
2 T strong coffee (use leftover from breakfast)
1 cup chopped pecans
Grease 9x13x2-inch baking dish. In a separate bowl, whisk eggs, half & half, brown sugar and vanilla in until thoroughly combined. Pour 1 cup of the egg mixture into the bottom of the baking dish. Place bread cubes in dish and stuff all nooks and crannies. Pour remaining egg mixture over top of bread, covering all pieces. Use your hands and push down the bread cubes so each piece has a chance to soak up the eggs. Cover and refrigerate overnight.
Melt the butter in a saucepan and then add the powdered sugar and stir briskly while cooking until ribbons form. Add vanilla, bourbon and coffee, cook 3 more minutes over low heat. Turn off the heat and beat in the egg. Stir in pecans. Cover, label and refrigerate.
In the morning, allow the French toast to come to room temperature while you preheat the oven and warm the sauce. Pour over French toast mixture and bake at 350°F in water bath for 30 minutes or until set and golden.
1-1/2 cups all-purpose flour
½ cup sugar
½ cup (one stick) butter
1 tsp ground cinnamon
¾ cup butter
¾ cup sugar
6 eggs, extra large to jumbo
1 tsp orange extract
1 tsp vanilla extract
2 lbs ricotta cheese
2 9-inch uncooked pie crusts
1 egg white, beaten
Warm Strawberry Sauce:
1 cup frozen strawberries
2 T butter
Garnish: Fresh Berries
Sauce: Heat the fruit with sugar for approximately 30 minutes until slightly thickened.
Topping: Mix flour, sugar, butter and cinnamon in food processor. Heat oven to 350 degrees.
Filling: In the mixer, cream softened butter and sugar for five minutes at medium high speed. Reduce speed to low and add eggs, one at a time until incorporated. Mix in orange extract and vanilla extract. Add ricotta and mix well again. Brush pie crusts with egg white and pour in the filling. Sprinkle on the topping. Bake for one hour.
Can be made ahead and refrigerated. Serve at room temperature. Top with Fresh Berries and Sauce.
2 Cups Small Curd Cottage Cheese
8oz Grated Swiss
¾ Cup Crumbled Feta
2 TBSP Sundried Tomato Pesto
1-10oz PKG Frozen Chopped Spinach
14 Slices Precooked Bacon, Chopped
Beat Eggs, add Cheeses and stir to combine. Stir in Spinach & Bacon. Put Into 8 Souffle Dishes on Sheet Pan. Cover & Refrigerate.
Bake at 350 for 40-50 minutes. DO NOT OVER BROWN.
2 4 6
2 4 6 Medium Roma tomatoes, sliced
4 8 12 Eggs
2 4 6 Slices Canadian bacon/Ham
2 4 6 Biscuits
TBSP extra-virgin olive oil to taste
Grated Parmesan Cheese
Slice the tomatoes and drizzle with olive oil and roast at 350 degrees until tomatoes are soft (NOT mushy). Remove from oven and lightly sprinkle with salt and pepper. Thaw ham if needed.
Preheat oven to 375. Bake biscuits lightly. Do NOT overcook. Pour water into a deep frying pan and bring to a boil. It should be about 3 inches deep. When the water begins to boil, add a sprinkle of salt and 3 TBSP of vinegar. Break eggs into small bowls (one per bowl) and sprinkle with salt and pepper. Gently lower bowls into boiling water and allow some water into the bowl so it wraps around the egg and leaves the egg floating in pan. Once all the eggs are in the water, cover the eggs and turn the burner OFF. Leave them in for 3 minutes. Set your timer! You want the yolk to stay soft.
When the biscuits are done, let them cool slightly and cut them in half. Layer the biscuit halves first with ham, then tomato. (If using ham from the fridge, heat it by dropping it into the poached eggs water.) Put some basil sauce on top of tomato and then top with the poached egg. Put more basil sauce on top of the egg and sprinkle with parmesan. Broil until cheese is melty.
Serve immediately on a bed of mixed greens drizzled LIGHTLY with olive oil.
2 T Fresh Ginger
1 t Lime Zest
2 T Lime Juice
¼ c Honey
2 Mangos, peeled, seeded and cubed
3 c Red or Green Grapes
1 ½ c Blueberries (approx. 2- 4.4oz containers)
¼ c Fresh Mint, chopped
Whisk ginger, lime zest and juice and honey in a bowl; set aside. Mix fruits and mint in a large bowl. Add dressing and toss gently to coat. Refrigerate overnight.
2 cups water
1 cup sugar
3 whole star anise
2 teaspoons orange flower water
6 large oranges
Fresh mint sprigs
Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. remove from heat and stir in orange flower water. Cover, chill until cold. Discard anise.
Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3 inch thick rounds. Set in bowls. Spoon syrup over. Top with mint.
4 cups of water
1 cup grits
4 t chicken base
Filling of choice: Butter/half-n-half/cream cheese
Boil 4 cups of water with chicken base. Add 1 cup of grits and stir. Allow to cook on high for 1 minute. Turn to low, cover and allow to cook for an additional 60 minutes, stirring VERY often. Add filling of choice.
Serves 6 – 8
In a small pan, cook frozen cranberries with about 2 Tbsp. of the brown sugar and 1 tsp. Grand Marnier until tender. Set aside.
Dice apples and pears and sauté in butter over medium heat with brown sugar, cinnamon, and nutmeg, for about 5 minutes. Add 1 Tbsp. Grand Marnier and maple syrup. Continue cooking, stirring often, until tender. Fruit will release some juice during cooking. Be sure to keep this to spoon over croissants with the fruit. Remove from heat, add cranberries and stir. Fruit topping can be made ahead and refrigerated, then reheated before serving.
Mix all ingredients for batter. Use a sharp serrated knife cut croissants in half. Dip each croissant into batter, and allow excess batter to run off. Cook croissants on a griddle or in a skillet as you would French Toast, browning on both sides. Remove from heat, and spoon cooked fruit and juice over the top. Sprinkle with powdered sugar and serve immediately.
Mix filling ingredients well. Set aside.
● 1/3 cup butter, softened
● 1/3 cup sugar
● 6 eggs
● 1 cup flour
● 2 teaspoon baking powder
● 1 1/2 cups sour cream
● 1/2 cup orange juice
● 1 tsp. cinnamon
● 1/3 cup sugar
● 1 cup frozen strawberries
● 2 T butter
Mix batter in a blender until thoroughly blended.
Pour half of batter into a buttered 9 x 13 glass baking pan. Spread cream cheese filling over batter. Filling will be thick. Cover with remaining batter. Cover the dish with saran wrap and refrigerate overnight.
Strawberry Sauce: Heat the fruit with sugar for approximately 30 minutes until slightly thickened.
Preheat oven to 350°. (convection 325)
Bake soufflé for approximately one hour or until slightly golden. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and fresh berries. Sprinkle with powdered sugar.
8 eggs at room temperature
¼ cup sugar
1 tablespoon butter, softened
1 pound semi-sweet chocolate chips, melted
In a mixing bowl whip eggs & sugar together until eggs become lemon yellow in color. Meanwhile, put chocolate into a double boiler and melt. Allow to cool slightly. Now add butter to warm chocolate. Then fold chocolate into whipped eggs.
Put into an oiled spring form pan. Cover pan with aluminum foil and bake for 20 minutes in 350 degree oven covered and an additional 10 minutes uncovered. Remove tort from oven and refrigerate. Allow to cool for at least 6 hours before cutting and serving.
Serve with whipped cream, fresh berries and choice fruit puree.