• 2 eggs
  • 2 ounces unsweetened chocolate
  • ½ cup unsalted butter
  • 1 cup sugar
  • ¼ cup flour
  • 1 teaspoon vanilla
  • ¼ teaspoon salt


  1. Preheat oven to 375 degrees F. Place chocolate and butter in a four-cup Pyrex measure or microwave-safe bowl. Heat on high for one minute. Then stir.
  2. Heat for 30 more seconds. Let it sit for a minute and stir until the chocolate dissolves completely.
  3. Next add sugar, flour, eggs, vanilla, and salt. Stir until well blended. Pour into lightly oiled nine-inch pie pan.
  4. Bake for 25 minutes. Let cool.

Makes: 8 servings
Total Time: 10 minutes prep and 25 minutes baking

recipe_sherylAbout the Chef

Chef: Sheryl Chesivoir
Family: Husband – Sid Shapira; Cats – Marley and Winnie; Dog – Danny
Community: Carmel Valley
Interests: Yoga, swimming, travel, Mahjong/games, book club, entertaining
Favorite Local Activity: Walking at Del Mar beach and hiking at Torrey Pines Reserve
About the Recipe: This is a recipe that was in the San Diego Union-Tribune years ago. It was originally adapted from a recipe by Linda Ellerbee. It is my go-to recipe when I don’t have time to make anything complicated. It’s always a hit and reminds me of a dessert that was served at my sorority house (Tri Delta) in college.
About the Chef: I grew up on the East Coast in Chevy Chase, MD. I graduated from University of Arizona in Tucson and moved to San Diego after college. I started my career in secondary education and soon moved into hi-tech, working for Qualcomm for several years. In the past year I have been busy with my husband sharing our rescue dog’s nonfiction children’s book, Danny Dog, at schools around the county. The book teaches children about pet rescue and adoption in a kind and gentle manner.

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