death by chocolate

My friend, Chef Joy, shared this recipe with me a few years ago — it has been a supreme hit ever since. Four ingredients, mix, bake, doesn’t get any easier, or more delicious than this!

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 16 ounces dark chocolate, finely chopped
10 tablespoons unsalted butter
5 large eggs
dash of salt

Preheat oven to 375°F.

Coat an 8-inch false bottom tart pan with cooking spray; set on large sheet pan, set aside.

Melt butter over low heat. When butter has melted add chocolate. Stir to combine. Let stand 5 minutes to melt chocolate, then stir again to smooth out.

Meanwhile whisk eggs in a large bowl with good pinch of salt. Whisk until the mixture triples in volume, about 8 minutes.  Fold in slightly cooled chocolate mixture then spread in prepared pan.

Bake for 20 minutes.  The center will be a little soft.  Let cool at least 30 minutes before serving.  Center will sink as it cools. Holds up well in refrigerator.

Serves 6-8.

Add:  Serve with whipped cream that has raspberry jelly added to it.

 


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