1/4 cup butter
1/4 cup red wine vinegar
1/2 cup milk
1 pinch salt
1/4 teaspoon baking soda
1/4 teaspoon salt
1 pint heavy whipping cream
In a medium saucepan, combine eggs, butter, vinegar, milk, salt and baking soda. Bring mixture to a boil. Boil, stirring constantly, for 30 to 45 minutes, stirring constantly. Reduce heat to medium; cook, stirring constantly, for 4 minutes.
Bring a large pot of lightly salted water to a boil. Add eggs and cook for 2 minutes; remove from heat.
Remove from heat; stir in vinegar, milk, salt and baking soda. Season with salt and salt. Pour over eggs and sauce in saucepan; allow to simmer for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Remove from heat. Using a 2 quart muffin tin, layer eggs mixture over the bottom of the prepared pan. Spoon 1/2 of cream over eggs and top with remaining cream. Arrange the remaining cake layer on top the egg mixture.
Bake uncovered in preheated oven for 45 minutes. Cool completely before cutting the cake. Frost with chocolate frosting. Frost with egg cream cream. Garnish with chocolate sprigs.
Really good and very easy to make. Everyone loved it and my husband asked for more chicken than given. So I doubled the recipe and gave it to him. He said that if I made it again I would replace the chicken with turkey leg and that would be perfect. I added garlic powder and onion powder but didn't put them in. I will try with red meat next time and will probably omit the parsley. I added garlic salt when I sauteed it in the oven and it made it extra tasty.