• Preheat oven to 375*f. Melt chocolate and margarine in a small saucepan over very low heat, or in a microwave for about 1 minute.
• In a food processor or with an electric mixer, beat the eggs and sugar until light and fluffy. Add the chocolate mixture, flour and vanilla, and mix until just combined.
• Fold in the nuts by hand. Pour into a greased 11-inch round spring-form tart pan, or 10 inch square pan, and bake for 35 minutes, until the top is barely firm; it will set completely with the residual heat sticking to the pie. Let cool before cutting.

VARIATIONS:

• Sea salt and caramel: bring the salt to 1 tablespoon, and add 1 tablespoon caramel extract (easily available in health food stores)
• Espresso and brandy: include 1 tablespoon instant espresso or coffee powder, decaf ok, and 3 tablespoons rum, brandy and bourbon.
• Mint: Add a few drops peppermint extract (available at health food stores)
• Peanut butter: Instead of 1 cup margarine, use 1/2 cup plus 1/2 cup peanut butter
• Use other kinds of nuts. Or no nuts at all.