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.



  1. Melt 2 sticks of butter and 16 oz. of chocolate in a double boiler.
  2. Warm 6 eggs in hot water.
  3. Coat a 9" spring form pan with butter. Make it watertight with foil.
  4. Beat the eggs whole until they are fluffy (like a meringue)
  5. Slowly fold the melted butter and chocolate in to the eggs.
  6. Place the mixture int he sprin form pan. Place the pan in a larger pan partly filled with warm water.
  7. Bake at 425 degrees farenheit for 5 minutes. Cover with foil and bake at 425 degrees farenheit for another 10 minutes.
  8. Pour on topping. Refridgerate. Serve.

Chocolate Topping for Death By Chocolate

  1. Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat.
  2. Add 6oz. of finely chopped semi-sweet chocolate immediately.
  3. Cover and let stand for five minutes.
  4. 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.
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