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Death by Chocolate
Added on February 6th, 2008
Death by Chocolate
Makes
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Prep time
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Cook time
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http://www.apricot.com/Food/DeathByChocolate.html

Ingredients

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.