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http://www.apricot.com/Food/DeathByChocolate.html
Ingredients
- 24 oz. semi-sweet chocolate (or bittersweet)
- 2 quarters unsalted butter
- 2/3 cups heavy cream
- 6 whole extra large eggs
Directions
- Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.
- Warm 6 eggs in hot water.
- Coat a 9" spring form pan with butter. Make it watertight with foil.
- Beat the eggs whole until they are fluffy (like a meringue)
- Slowly fold the melted butter and chocolate in to the eggs.
- Place the mixture int he sprin 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. Refridgerate. 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 by stirring. It is ready whe na drop "mounds" before disappearing into the rest. If it is too think - thin with warm liquer. If it is too thin, add more chocolate, re-heat and test it again.