Chocolate French Silk Pie Recipe

This is a classic bit of chocolate heaven. It's very rich! It also is a recipe with no flour, so a great choice for gluten intolerant menus. It is not cooked, so you must be sure to check that the eggs have no cracks in the shell before you use them.

You'll need a springform pan, either 8" or 9" work well

Crust:

2 1/2 cup nuts (hazelnuts are classic, but our preference is almonds, and they're great)
1/2 cup brown sugar
pinch of nutmeg
5 oz. melted butter

Filling:

8 oz. butter, softened
1 cup sugar
8 eggs
20 oz. chopped good quality semi-sweet chocolate, melted and cooled slightly

For the crust: finely chop the nuts, either by hand or in a food processor, with the brown sugar. Pour in the butter. Press the mixture into the bottom and up the sides of the springform pan. There is enough of the mixture to get just about all the way up the sides.

For the filling: Cream the butter and sugar together. Add the eggs one at a time, beating well and scraping the sides of your bowl. Slowly add the chocolate, again beating well and scraping the sides.

Pour the filling into the crust and refrigerate well, at least 3 hours.

jlm