Courtesy of Lisa Savage

Ingredients:
4 oz. (1/2 cup) unsalted butter
3 oz. high quality unsweetened chocolate
or very dark bittersweet chocolate such as Guittard's Nocturne, 91%
1 cup sugar
2 teaspoons pure vanilla extract
1/3 cup agave (can substitute corn syrup)
1/4 tsp. salt
1/4 cup unbleached flour
1 teaspoon ground cinnamon
1/4 to 1/2 tsp ground cayenne pepper (optional)
3 beaten eggs

Premade cookie crust

Instructions:
Preheat oven to 325 degrees F.

Melt butter and chocolate over low heat or in microwave. Place in a large bowl.

Add all ingredients except eggs and mix well but don't beat. Add eggs and stir just until mixed.

Pour into 9 inch cookie crust and bake until firm around edges, but the center still jiggles, (about 25 to 35 minutes). Do not overbake.

Serve slightly warm with a dollop of whipped cream.  Because it's gooey cutting can be a little tricky.  If you want perfect looking slices, cut while cool and then warm for a few seconds in a microwave.

Serves 8 (fewer if chocoholics are present.)

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