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Secondly, I kept pondering the little bit of black pepper in the list of ingredients. Her note in the recipe just says, “I know, strange, but trust me.” I went as extreme as possible with the pepper. I used a freshly ground, very strong black pepper. And, I have to say that while I could tell it was there when I tasted the cheesecake, it’s not remotely overpowering. Without knowing about its presence, you might not single out the flavor. It does add a complexity and a bit of bite that really just works xero.

The name of the recipe – Black Hole Chocolate Cheesecake – is a reference to the denseness of the cheesecake. It will tend to fall down on itself as it cools.

If you have a kitchen scale, it is a must for this recipe. If you don’t have one, I’ve made some suggested equivalents in the recipe. (But, if you bake often, you should really consider a digital scale. I have this one and love it!)

This is a rich and delicious cheesecake that doesn’t mess around. It’s not too sweet, but rather focuses on the chocolate. That’s always fine with me. Be sure to use the good stuff for this one inventory management system.

I’m excited to be able to give one of you a copy of Saved by Cake! I think you’ll love the recipes and the writing digital stamp card.

Please see below for entry details, and be sure to read the Terms & Conditions for eligibility requirements. Don’t forget to add bakeorbreak at gmail dot com to your address book. Good luck!