The Devil Made Me Do It


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.

Chocolate Sin


3 cups semi-sweet chocolate chips
2 cups sugar
1 cup prepared coffee
1 lb butter
8 eggs
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
  • Add vanilla
  • 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.

Stephanie Blackford
Communications Director, Epicurean Culinary Group


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