1/2 cup water
3/4 cup granulated sugar
1 cup (2 sticks) butter
3 cups (18-ounces) good quality semisweet chocolate pieces
6 large eggs
Nonstick cooking spray
Sweetened whipped cream and sweet ground chocolate, for garnish
Preheat oven to 300 degrees.
Spray the bottom and sides of a 10-inch springform pan with nonstick cooking spray. Double wrap the bottom and sides of the pan with wide heavy-duty aluminum foil, making sure the pan's interlocking clamp is completely covered.
Place the water, sugar, and butter in a medium saucepan, over low heat, and stir until sugar dissolves and butter melts. Remove pan from heat and add chocolate pieces, stirring until chocolate is melted.
With an electric mixer on low speed, slowly beat in eggs, one at a time. Pour batter into prepared pan, then place pan into a large baking dish. Place dish in oven, and pour enough hot around dish to reach halfway up the sides of the pan.
Bake for 45 minutes, then remove cake to a wire rack to cool. When cool, refrigerate covered for 8 hours, or overnight. Serve in small wedges, with a dollop of whipped cream and a dusting of sweet ground chocolate.
Makes one cake: about 16 servings.
Kitchen Ade note: Cake may be frozen, tightly wrapped, for up to 3 months.
Peninsula Clarion © 2016. All Rights Reserved. | Contact Us