---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 10 servings
       4    Egg yolks
       1 c  Sugar
       3 t  Flour
       3 t  Arrowroot
     3/4 c  Whipping cream
     3/4 c  Milk
       3 T  Kirsch
       1 c  Butter; room temperature
       2 c  Walnuts;toasted,chopped fine
 ------------------------------CHOCOLATE SAUCE------------------------------
       4 T  Butter
     1/2 c  Unsweetened cocoa
     1/2 c  Sugar
     1/2 c  Whipping cream
   Line 8-inch souffle dish with plastic wrap, letting excess extend over
   edge; set aside.
   Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan.
   Whisk in cream, milk and kirsch. Place over medium heat and whisk
   constantly until completely cooled.
   Beat butter and remaining sugar together in medium bowl until light and
   fluffy.  Fold in walnuts and cooled yolk mixture.  Turn into mold.  Cover
   and refrigerate 6 hours or overnight.  Remove from refrigerator and
   unmold.  Serve immediately with Chocolate Sauce.
   For Chocolate Sauce:  Melt butter in medium saucepan over medium heat.
   Reduce heat and whisk in cocoa and sugar.  Gradually add cream, stirring
   constantly until mixture is smooth and heated through.  Serve warm.