| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
12 |
Servings |
INGREDIENTS
| 4 |
|
Squares; (4oz)unsweetended chocolate |
| 2/3 |
c |
Butter |
| 1 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 4 |
|
Kor; (39-g)Sbars or 4 (50-g)Dark Mars bars |
| 3 |
|
Eggs |
| 1 |
c |
Granulated sugar |
| 2 |
ts |
Vanilla |
| 1 |
c |
Walnuts; almonds or pecans, coarsely chopped and toasted |
| 1 |
c |
Semi-sweet chocolate chips |
| 3 |
tb |
Butter |
INSTRUCTIONS
CAKE
GLAZE
Prep time:20 min.
cooking time:45 min.
1. Preheat oven to 325F. Lightly grease a 9-inch square or springform pan.
Cut chocolate and butter into several pieces. Combine in a saucepan set
over low heat. Stir until melted, about 6 minutes. Or microwave on medium
for 2-1/2 minutes, stirring halfway through.
2. In a small bowl, stir flour with baking powder and salt. Coarsely chop
candy bars.
3. In a large bowl, whisk eggs. Gradually stir in sugar, slightly cooked
chocolate mixture and vanilla. Stir in flour mixture until blended. Stir in
chopped candy bars and nuts.
4. Pour batter into prepared pan and smooth top. Bake in centre of
preheated oven for 35-40 minutes for Skor bars or 45-50 minutes for Mars
bars, or just until cake begins to pull away from sides of pan. Do not
overbake. Cool cake in pan on a wire rack.
5. To prepare glaze, combine chocolate and butter in a small saucepan set
over low heat. Stir frequently until melted, about 4 minutes. Or microwave
on medium for 1-1/2 minutes, stirring halfway through. Stir until smooth
and thick. Spread over cool cake. Serve thin wedges of room temperature
cake with vanilla ice cream. Covered and refrigerated, cake will keep well
for up to 4 days.
6.8g protein, 36.2g fat, 47g carbohydrated, 2.3mg iron, 70mg calcium,
513 calories
Posted to JEWISH-FOOD digest by Jeff Freedman <jeff.freedman@sympatico.ca>
on Dec 10, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”