Serves: 20
Total Calories: 314

unsweetened cocoa
3 cups semi-sweet chocolate chips (18 oz. total)
1 pound butter or margarine, cut in small pieces
2 1/4 cups sugar
1 cup water boiling
9 eggs large
1 cup whipped cream whipped
Chocolate Curls
Strawberries or raspberries (optional)
Mint leaves (optional)

Preheat oven to 250°. Lightly coat the bottom and sides of a 9 x 3-inch springform pan with butter. Dust with unsweetened cocoa powder.

In a large saucepan, mix chocolate chips, butter, sugar and boiling water. Over medium-low heat, cook until chocolate melts and mixture is smooth, stirring occasionally. Remove from heat.

Whisk in eggs, one at a time, until blended. Pour into springform pan. Place on a baking sheet.

Bake for 2 hours. Turn oven off. With oven door open, let cake cool in oven for 30 minutes. Cool completely in pan on a wire rack (top may flatten and possibly crack).

Release and remove side of springform pan. Place dessert, top-side down, on a piece of plastic wrap. Remove metal springform bottom. Cover dessert with plastic wrap, then foil, and freeze at least 12 hours.

To serve, pipe top with whipped cream. Garnish with chocolate curls, berries and mint leaves if desired. Slice in thin wedges and serve frozen.

Nutritional Facts:

Serves: 20
Total Calories: 314
Calories from Fat: 156

More Recipes from the Chocolate Treats Cookbook:
Candy And Cream Ribbon
Chocolate Dream Dessert
Chocolate Meringue Shells
Easy Chocolate Mousse
Frozen Fudge Fantasy
Mocha Cream
Mr. Turtle's Pretty Parfaits
Pokey Dot's Heavenly Dessert