MORE CLAY POT RECIPES ENJOY DAN:

CHOCOLATE BERRY MEDLEY from Robbie@CookonClay.com FOR THE LADIES AT THE SOUP KITCHEN
Serves 10-12 By CHEF DAN:
INGREDIENTS:
1-1/2- pounds berry medley
10 ounces bittersweet chocolate, chopped fine
1 cube butter, cut into 1/2-inch pieces
2 teaspoons vanilla extract
1/4-teaspoon espresso powder
2 cup almonds, sliced
1/4-cup all-purpose flour
5 eggs
3/4-cup sugar
GLAZE:
3/4-cup bittersweet chocolate, chopped fine
1/2-cup half-and-half
1/2-can whipped heavy cream
DIRECTIONS: (PRE-HEAT OVEN TO 325 DEGREES)
1. Melt butter and chocolate in a double boiler stirring, until smooth.
2. Remove from heat let cool for 30 minutes.
3. Stir in vanilla, and espresso powder.
4. In a food processor chop slivers almonds until finely ground, add flour and a little salt, process till combined, about 15 seconds.
5. Transfer almond-flour mixture to a bowl.
6. Process eggs, in the empty food processor, and blend for 3 minutes.
7. With processor running, slowly add sugar to combine.
8. Using a Wisk gently fold egg mixture into chocolate mixture.
9. Sprinkle 1/2 the almond-flour mixture over chocolate egg mixture.
Sprinkle remaining almond-flour and whisk until combined.
10. In square baker clay pot add berry medley, almond-flour mixture and chocolate-egg mixture blend well.
11. Bake for 1-hour and 20 minutes.
12. Cool completely before topping.
13. Bring cream to a boil in a sauce pan add chocolate and stir until smooth.
14. Pour chocolate & whipped cream on top and whole berries.
ENJOY DAN: BON-APPETITE!!