It has to be one of these
Death by chocolate
Ingredients
24 oz. dark [dark as you like] chocolate
2 sticks unsalted butter
2/3 cups heavy cream
6 whole extra large eggs
Method
Preheat oven to 425°
Melt the butter and 16 oz. of the chocolate in a double boiler. Warm 6 eggs in hot water in a separate pan. Coat a 9" spring form pan with butter. Wrap the pan in foil to make it watertight. Beat the eggs whole until they are fluffy. Slowly fold the melted butter and chocolate in to the eggs. Place the mixture in the spring form pan. Place the pan in a larger pan and pour in warm water until it is half – way up the pan.
Bake for 5 minutes. Cover with foil and continue baking for another 10 minutes. Pour on the topping [recipe follows]. Refrigerate. Serve.
Topping
Method
Scald 2/3 cups of heavy cream in a sauce pan. Remove from heat. Immediately add 6 oz. of finely chopped dark chocolate. 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 mixture.
If it is too thick – thin with warm liqueur [Cointreau or Framboise or Frangelico].
If it is too thin, add more chocolate, re – heat and test it again.
Or this:
Too rich for you
Ingredients
1 box yellow cake mix
1/2 cup unsalted butter
4 eggs
1 cup pecans
8 oz. cream cheese
1 lb. confectioners' sugar
Method
Heat oven to 325°
In a medium bowl using a wooden spoon, mix the cake mix, butter and two of the eggs until fully incorporated. Spread the mixture into the bottom of a 9 x 13 glass baking dish.
In another bowl [or the same bowl rinsed well] combine the last two eggs, the pecans, cream cheese and confectioners’ sugar. Spread the cream cheese mixture evenly across the top of the cake mixture. Bake 35 minutes. Cool and cut into bars.