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