Death by Chocolate

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DEATH BY
CHOCOLATE

Ingredients:

1¾ LB. SEMI-SWEET CHOCOLATE
½ LB. 1OX POWDERED SUGAR
½ LB. SWEET BUTTER (NOT MARGARINE)
9 WHOLE EGGS
4 OZ. HEAVY CREAM

PREPARATION:

IN A DOUBLE BROILER, MELT THE CHOCOLATE. YOU WILL FIND IT EASIER TO MELT THE CHOCOLATE IF YOU BREAK IT UP INTO SMALL PIECES. ALLOW THE BUTTER TO SOFTEN JUST A LITTLE BEFORE ATTEMPTING TO CREAM IT. CREAM TOGETHER THE BUTTER AND THE SUGAR.

ONCE THE CHOCOLATE HAS MELTED TO A CREAMY CONSISTENCY (WATCH FOR LUMPS), MIX IT IN WITH THE BUTTER AND SUGAR. ONCE THIS IS MIXED (YOU HAVE TO SCRAPE THE BOTTOM OF THE MIXER TO BE SURE THAT ALL IS WELL MIXED. BEGIN TO ADD THE EGGS ONE AT A TIME. JUST AS YOU SEE ONE BEGIN TO BLEND IN, ADD ANOTHER UNTIL ALL. ARE GONE. SLOWLY ADD THE 4 OZ. OF HEAVY CREAM AND ALLOW IT JUST ENOUGH TIME TO BLEND. POUR THE MIXTURE INTO THE FORM PAN WITH THE CRUST.

CRUST:

2 CUPS PECANS, GROUND FINE
1 LB. SWEET BUTTER
1 LB. LIGHT BROWN SUGAR
1 TSP. CINNAMON
1 TSP. NUTMEG OR MACE

PREPARATION:

SOFTEN THE BUTTER TO ROOM TEMPERATURE. COMBINE ALL OF THE ABOVE INGREDIENTS TOGETHER. YOU MUST USE YOU HANDS TO MIX THEM TOGETHER VERY WELL BY MASHING AND RUBBING TOGETHER THE INGREDIENTS ONCE YOU HAVE MIXED THEM WELL, SPREAD THE MIXTURE OVER THE TOP AND WALLS OF A 9 INCH SPRING FORM PAN. MASH AND SPREAD ALL THE WAY. TO THE TOP. BAKE FOR 20 MINUTES AT 350°. LET SET FOR 3 HOURS.

82 Queen Street ~ Charleston, South Carolina 29401 ~ (843) 723-7591 ~ Fax (843) 577-7463