• 9 inch springform pan
• 3 C semi-sweet chocolate chips
• 1 lb butter
• 2 1/4 C sugar
• 1 C boiling water
• 9 eggs
• for an 8 inch pan, use the following measurements
• 1 3/4 C chips
• 1/2 pound + 3 T butter
• 1 1/3 C sugar
• 1/2 C + 1 1/2 T boiling water
• 6 eggs

1. Dust a 9 inch springform pan with cocoa.
2. Melt chips, butter, sugar, and water until smooth.
3. Beat in eggs 1 at a time.
4. Pour into pan.
5. Bake 2 hours at 250 degrees with pan underneath to catch drips.
6. Turn oven off, open door, leave for 1/2 hour.
7. Let cool completely.
8. Wrap in plastic wrap and put in freezer for 1-12 hours.
9. Serve with whipped cream and or raspberry sauce.

I had a pastor for several years who was addicted to chocolate. She gave me this recipe and it certainly lives up to its name.