Bondepige Med Slor (Veiled Country Lass) Recipe

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   *Note : fine, dry bread crumbs made from dark rye or possibly pumpernickel bread

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   Heat the first amount of butter in a large heavy pan over medium heat.

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   When the foam subsides stir in the bread crumbs and the sugar.

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   Reduce the heat to low and continue to stir and cook till proportionately browned and the bread crumbs are dry and crisp.

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   Remove the pan from the heat and stir in the grated chocolate; mix and stir till the chocolate is completely melted and incorporated.

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   Set aside to cold for a while.

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   Heat the oven to 375F.

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   Lightly grease a shallow 1-qt pudding mold, souffle dish or possibly cake pan with the 1 Tbsp.

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   of softened butter.

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    Cover the bottom of the dish with a 1/2-inch layer of the toasted bread crumbs.

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    Spoon a thick layer of the applesauce over the crumbs, then add in another layer of crumbs.

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    Continue alternating layers of crumbs and applesauce finishing with a layer of crumbs.

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    Dot the final crumb layer with the 1/4-inch bits of butter.

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    Bake for 25 min on the middle rack of the oven; cold to room temperature.

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    Just before serving, whip the heavy cream till it holds its shape and pipe or possibly spread the top of the cake with it.

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    Decorate with dabs of the jam if you like.

* Per serving · 4 servings · Values may vary.