“A friend passed the recipe on to me; I don't know where she got it, but I'm told it originally came from Le Mouton Noir in California and the pastry chef was Jan Phillippi. I found that in this recipe, the quality of the chocolate is noticeable because it's so rich. Cook time is actually chill time.”
6hrs 25mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Mix crumbs and melted butter together.
  3. Press crumb mixture into a 10" springform pan.
  4. Bake for 10 minutes; set aside.
  5. Whip the 2 1/2 cups + 6 tablespoons butter (margarine, oleo, or spreads not recommended) and sugar together in a mixer until just incorporated. Do not over whip!
  6. Add eggs and whip again until just incorporated. Do not over whip!
  7. Slowly melt the chocolate with the cream. A double boiler works best, but a heavy sauce pan over low heat works as well.
  8. After the chocolate is melted, immediately add to butter mixture and stir by hand until smooth and the butter is completely melted.
  9. Add vanilla and pecans (if desired) Stir to incorporate.
  10. Pour into the springform pan with the prepared crust.
  11. Chill at least 6 hours or overnight.
  12. Remove at least 2 hours prior to serving and serve at room temperature.
  13. May be made 4-5 days ahead, but should be kept refrigerated. Store leftovers in the refrigerator.

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