10 oz. bitter sweet or semi-sweet chocolate in 1 inch pieces
1 c. melted butter
Pinch of salt
1 1/4 c. granulated sugar
5 eggs
1 tsp. vanilla

In food processor, process chocolate and sugar until it is the consistency of sea salt. Pour butter through feed tube. Process. Add until blended eggs, salt, vanilla.

Butter a springform pan. Pour batter in and cover with waxed paper to prevent drying. Bake at 325 degrees; 45 minutes for cake; 35 minutes for brownies; 30 minutes for truffles.

Refrigerate four hours before serving. When making truffles, roll into ball shape. Cover with nuts, jimmies or cocoa. May freeze truffles wrapped tightly.