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.