This delicious recipe is sweet and rich with the texture of silk. The secret is in the mixing of the eggs - be sure to mix for a full 5 minutes per egg.
4 x eggs
1 cup butter, room temperature
1 1/2 cup white sugar
4 (2 oz) squares unsweetened baking chocolate, melted and cooled
2 teaspoon vanilla extract
1 prepared 8" pastry shell, baked and cooled
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 2 hours before serving.