Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: line 5-3/4-x 3-1/4-inch (625 ml) loaf pan with plastic wrap; set aside. in saucepan, melt together chocolate, butter and sugar over medium-low heat until smooth. whisk in egg yolks, one at a time; cook, stirring, for about 3 minutes or until thickened and glossy. transfer to large bowl; let cool to room temperature. in separate bowl, whip cream; fold one-quarter into chocolate. fold in remaining whipped cream. spoon into prepared loaf pan. cover and refrigerate for at least 8 hours or until firm. (make-ahead: refrigerate for up to 2 days.) to unmould, gently pull on plastic wrap to loosen top edge of pate from pan; unmould onto cutting board. cut into 8 slices.

Target recipe: mix flour,cocoa,sugar. add egg yolks. add milk a little at a time until you have the dry ingredients and eggs mixed well. add vanilla and butter. cook over medium heat until thick stirring constantly. pour into baked pie shell. top with meringue and brown.