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Death by Chocolate, from Bruce Moffitt Recipes.com Ingredients
Melt the 2 sticks of butter and 16 oz. of the chocolate in a double boiler. Warm the 6 eggs in hot water. Coat a 9" spring form pan with butter and make it watertight with foil. Beat the eggs whole until they are fluffy (like a meringue). Slowly fold the melted butter and chocolate into the eggs. Place the mixture into the spring form pan. Place the pan in a larger pan partly filled with warm water. Bake at 425 degrees farenheit for 5 minutes. Cover with foil and bake at 425 degrees farenheit for another 10 minutes. Pour on topping. Refrigerate. Serve. Chocolate Topping for Death By Chocolate Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Add 6oz. of finely chopped semi-sweet chocolate immediately. Cover and let stand for five minutes. Stir until smooth. Test the topping. It is right when a drop "mounds" before disappearing into the rest. If it is too thick - thin with a bit of warm liquor. If it is too thin, add more chocolate, re-heat and test it again. Recipe by Dan Bower and Tim Dailey A small handful of chopped nuts can be added to the topping or sprinkled over it. This is also nice served with a dollop of whipped cream which has been flavored with Contreau or raspberry liquor. |