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| Death by Chocolate |
| Ingredients
24 oz. dark [dark as you like] chocolate 2 sticks unsalted butter 2/3 cups heavy cream 6 whole extra large eggs Method Preheat oven to 425° Melt the butter and 16 oz. of the chocolate in a double boiler. Warm 6 eggs in hot water in a separate pan. Coat a 9" spring form pan with butter. Wrap the pan in foil to make it watertight. Beat the eggs whole until they are fluffy. Slowly fold the melted butter and chocolate in to the eggs. Place the mixture in the spring form pan. Place the pan in a larger pan and pour in warm water until it is half – way up the pan. Bake for 5 minutes. Cover with foil and continue baking for another 10 minutes. Pour on the topping [recipe follows]. Refrigerate. Serve. Topping Method Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Immediately add 6 oz. of finely chopped dark chocolate. Cover and let stand for five minutes. Stir until smooth. Test the topping by stirring. It is ready when a drop "mounds" before disappearing into the mixture. If it is too thick – thin with warm liqueur [Cointreau or Framboise or Frangelico]. If it is too thin, add more chocolate, re – heat and test it again. |
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