Barbara Flatley, clearly one of the most talented people I will ever know (you will agree after taking a bite of the concoction below), makes this recipe when we visit. I can’t decide if her generosity is a kindness or a curse because in all reality, Chocolate Sin should be illegal. Yes, it is that good.
We recently dug into this decadent dish upon returning from the beach. THAT should be illegal-eating Chocolate Sin while wearing a bathing suit. Scary. But oh so worth it.
3 cups semi-sweet chocolate chips
2 cups sugar
1 cup prepared coffee
1 lb butter
1/2 tablespoon vanilla
Wrap the underside and outside of a 10″ spring form pan with foil, spray inside with non-stick spray
Preheat oven to 350 degrees
Mix chocolate chips, sugar and coffee in a sauce pan, melting at very low heat and stirring often
Transfer mixture to a large bowl
Add butter slowly, a little at a time
Once butter is mixed, add eggs two at a time
Fill spring form pan 2/3 full with batter
Place spring form pan into a roasting pan filled with water to reach halfway up the side of the spring form pan
Bake at 350 degrees for 70 minutes
Must be refrigerated for two hours after baking
WARNING: Do not make this at home alone or you will find yourself standing at the kitchen counter with a tiny fork and a truckload of guilt.
Communications Director, Epicurean Culinary Group