 | | Directions |
- Preheat oven to 350° F. Prepare pan; grease bottom and sides of pan. Cut a circle of waxed paper or foil to fit bottom of pan and grease it.
- Coarsely chop chocolate. Melt chocolate and butter over simmering water or in microwave. Stir sugar into chocolate. Vigorously beat eggs, one at a time, into chocolate. Add cocoa, salt and pepper, and stir in.
- Scrape batter into prepared pan and bake until top looks dry rather than shiny, about 40 minutes. Center will not be quite set.
- Cool 10 - 15 minutes, run a knife around edge to loosen, and invert on a plate. Remove paper or foil from bottom and finish cooling. To develop flavor and texture, wrap snugly in plastic wrap and refrigerate several hours, up to several days. Needs no frosting, but serve, if you wish, with whipped cream.
- TIP: To cut an accurate liner for the pan bottom, trace around the outside of the pan directly onto the lining paper. Cut out and press onto the greased pan, pressing firmly into the area where the sides and bottom meet.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Container: round 8" pan, preferably springform
Servings: 10
|  | | Ingredients | | - | | 6 ounces semisweet chocolate (not bittersweet) |
| - | | 3/4 cup butter |
| - | | 1 cup sugar |
| - | | 4 eggs |
| - | | 1 cup cocoa powder (not drink mix) |
| - | | 1 teaspoon very finely ground black ppepper |
| - | | 1 pinch salt |
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