Ingredients
4 sq. unsweetened chocolate
2 sticks oleo (1 c.)
4 beaten eggs
2 c. sugar
1 c. flour
3 c. powdered sugar
8 Tbsp. creme de menthe
4 sq. unsweetened chocolate
4 Tbsp. oleo
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Melt first 4 squares of chocolate and oleo; put aside. Combine eggs and sugar; add flour. Add melted chocolate and oleo. Bake in a 9 x 13-inch pan at 350° for 25 minutes. Cool. Combine powdered sugar, oleo and creme de menthe. Spread on first layer and chill. Melt the 2nd 4 squares of chocolate and 4 tablespoons oleo. Spread on chilled layer. Cut into squares before hardens. Mint flavor retained better if frozen.