Death By Chocolate
A Fatal Dessert You Can Make in Just One Hour
There seem to be many recipes with the label Death By Chocolate, but
this one has been my favorite, introduced to me by Dan Bower and Tim
Dailey. Tim was the usual cook for the recipe on our Sunday night
dinners we used to have in Troy.
24 oz. semi-sweet chocolate
1 cup (2 sticks) unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
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 into he springform pan. Place the pan in a larger pan
partly filled with warm water. Bake at 425 degrees Fahrenheit for 5
minutes. Cover with foil and bake at 425 degrees Fahrenheit 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 by stirring. It is ready when a drop "mounds" before
disappearing into the rest. If it is too think - thin with warm
liqueur. If it is too thin, add more chocolate, re-heat and test it
again.
Found at http://www.apricot.com/Food/DeathByChocolate.html
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