2 eggs
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.
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