1 (12 oz.) pkg. semi-sweet chocolate chips
1/2 c. unsalted butter
1/4 c. sugar
1 tsp. coconut flavoring or vanilla extract
4 large eggs
1 pinch salt
powdered sugar and fresh strawberries (garnish)
Preheat oven to 375 degrees. Coat an 8-inch tart pan, spring-form pan, or
metal pie pan with cooking spray. Place chocolate chips and butter
in a microwave-proof bowl. Microwave at 70% power for 1 to 2
minutes, or until chocolate has melted; stir to blend chocolate and
butter. Add sugar and flavoring; stir until smooth. Set aside. In
a large bowl, beat eggs and salt for approximately 5 minutes until
eggs are thick and foamy. Fold 1/4 of egg mixture into warm
chocolate; fold chocolate mixture into egg mixture just until
blended. Pour batter into prepared pan. Bake for approximately 25
minutes until sides are set and center is soft. Remove from oven and
place on a rack to cool. Garnish with powdered sugar and
strawberries, if desired.
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