| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
|
8 oz. packag semi-sweet chocolate |
| 2 |
c |
Unsalted butter |
| 1 |
c |
Sugar |
| 1 |
c |
Half and half |
| 1 |
tb |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 8 |
lg |
Eggs – lightly beaten |
| 1 |
|
6 oz. packag semi-sweet chocolate |
|
|
; morsels |
| 1/2 |
c |
Unsalted butter |
| 1 |
tb |
Milk |
| 2 |
tb |
Light corn syrup |
INSTRUCTIONS
GLAZE
Directions: Preheat the oven to 350 degrees. In a double boiler, melt
the semisweet chocolate, butter, sugar, half and half, vanilla, and
salt over medium heat. Stir until chocolate is melted and smooth. In
a separate bowl, beat the eggs until light. Stir in about 1/2 cup of
the melted chocolate, whisking quickly, then gradually stir in the
remaining chocolate mixture until blended. Pour batter into a greased
10" x 3" spring form pan. Bake for 50-60 minutes until a toothpick
comes out clean. Cool completely and refrigerate for 6 hours,
covered. For the glaze, in a double boiler or sauce pan, heat the
chocolate and butter until melted and smooth. Remove from heat and
stir in the corn syrup and milk until well blended. Spread the warm
glaze over the chilled cake. Garnish or serve with whipped cream.
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