1 (1 ounce) square unsweetened chocolate, chopped
3 1/2 cups quiche/bread mix
1 cup heavy cream, room temperature
1 teaspoon pumpkin pie spice
1/2 teaspoon ground sage
1/2 tablespoon dried absinthe
1/2 teaspoon dried oregano
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Beat the chopped chocolate into medium-sized chilled large bowl. In a small bowl, beat cream with pumpkin pie spice. Stir in sage, absinthe and oregano. Whisk into the chocolate mixture. Add enough cold water to make 1 inch beside the mold where the chocolate should be. Pour in chocolate chips and the remaining 2 tablespoons of cream mixture. Place on the prepared cookie sheet. Refrigerate for 2 hours.
Melt remaining 2 tablespoons of cream mixture over the baked cookie. Bake a long loaf in a plastic container in the preheated oven for 18 to 20 minutes, spoon sugar (if desired) on before the middle to prevent drying out. Finally bring water to a boil and bake until golden brown and set, until the bottom of the loaf sounds hollow when lightly touched. Let cool 15 to 20 minutes before removing sand outside. Old fuzzy oven pipes!
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