Rating: 5 stars
2 Ratings
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  • 5 star values: 2

Baked in a pieplate, this not-to-be-missed dessert boasts a super-rich and moist texture.

Tamara Goldis, Birmingham, Alabama
Recipe by Southern Living April 2008

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Recipe Summary

prep:
15 mins
cook:
5 mins
bake:
30 mins
cool:
30 mins
total:
1 hr 20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Lightly coat a 9-inch pieplate with cooking spray, and dust with cocoa.

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  • Melt chopped chocolate and margarine in a heavy saucepan over low heat, stirring constantly, 3 to 5 minutes or until smooth; whisk in 3/4 cup sugar, whisking until blended.

  • Whisk together eggs and vanilla in a large bowl. Gradually whisk in chocolate mixture, whisking until blended. Pour into prepared pieplate.

  • Bake at 350° for 30 minutes or until edges are dry and center is set. (Do not overbake.) Cool in pieplate on a wire rack 30 minutes or until completely cool. (Cake will fall slightly when removed from oven.) Dust with 2 Tbsp. powdered sugar just before serving.

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