This is a recipe given to me by friends in Charleston, South Carolina. It is one of the finest and most devastatingly rich desserts I have ever sampled.
The Nut Crust
3cups finely chopped pecans
1cup not-too-firmly packed brown sugar
⅛teaspoon freshly grated nutmeg
½poundbutter, at room temperature
1½poundsbittersweet chocolate, preferably imported from Belgium
9 large eggs
1¼cups loosely packed confectioners’ sugar
The pecans may be chopped in the food processor but not too fine. Blend them in a mixing bowl with the brown sugar, nutmeg, and butter. Press the mixture as evenly as possible over the bottom and up the sides of a 9-inch springform pan. It should have the shape of a tall pie shell. Chill.
For the filling, put the chocolate in a saucepan and set it in a slightly larger pan containing simmering water.
Put the eggs into the bowl of an electric mixer and start beating. Scrape the chocolate into the eggs while beating. Add the melted butter, cream, and confectioners’ sugar. Continue beating on medium speed for 3 minutes. Pour the filling into the crust and chill.
Unmold and cut into wedges. Serve, if desired, with sweetened whipped cream on the side.