lb. high quality dark chocolate (either chips or shaved)
lb. butter, cut into small squares
lb. brown sugar
In a large bowl, rack the eggs and beat together. Set aside. Over a double boiler, melt all other ingredients until smooth. Once the chocolate mixture is smooth, pour a small amount into the eggs stirring constantly with a whip. Then pour the rest of the mixture continually mixing. Pour the batter into 4 small loaf pans. Place the loaf pans in a sheet pan with high edges. Create a water bath by filling the heel pan with about 2 inches of water, or until the water comes up halfway on the sides of the loaf pans. Bake at 350 degrees for 20 minutes or until set in the middle. Allow to cool in refrigeration for a minimum of 2 hours. Slice thin and serve over creme anglaise.