Death by Chocolate, from Bruce Moffitt



  • 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.

Return to previous page