DEATH BY CHOCOLATE!
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Death by Chocolate
- 24 oz. semi-sweet chocolate
- 2 quarters unsalted butter
- 2/3 cups heavy cream
- 6 whole extra large eggs
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.
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