This cake is so wonderfully rich that many people can only eat slivers of it in one sitting. It is quick and easy to make, and has a dense cheese cake consistency. Be sure to leave enough time for it to cool down before serving. This cake is a great dessert to serve if you are planning to feed a lot of people.
This cake is made in a 10” x 3” spring form pan. Best of all it is gluten-free! There is about 2 pounds of chocolate in this cake. It’s enough to make your head spin from the caffeine.
Prep Time: 40 minutes
Cooking Time: 45-60 minutes at 350 degrees, plus at least 6 hours or preferably, overnight to cool in the refrigerator
Serves: 20 or more
(2) 8 oz packages semi-sweet chocolate squares (a total of 16, 1-oz squares)
2 C butter (4 sticks)
1 C granulated sugar
1 C half-and-half, room temperature
1/2 t salt
1 Tbsp vanilla extract
8 large eggs, room temperature
In a large saucepan over very low heat, stirring constantly, heat chocolate, butter or margarine, sugar, half and half, and salt, until chocolate is almost melted. Be careful not to overcook as the chocolate burns very easily. Slight lumps are okay. Remove the pan from the burner. The chocolate will continue to melt after the pan is taken off the burner. Pour in vanilla extract and stir. Set mixture aside to cool for about 15 minutes.
In a large bowl, beat eggs slightly. Set aside.
Once the chocolate is cooled (test it by touching it. Hopefully you won’t scream!) Now you are ready to temper the egg by slowing adding the chocolate mixture into the eggs. Beat the egg again until foamy. With a large spoon, spoon some of the warm chocolate mixture very slowly into the eggs as you whisk continuously. By adding the chocolate slowly, this will prevent the egg from scrambling.
Once two cups of the chocolate have been incorporated into the eggs, now it’s TIME to pour the egg/chocolate mixture back into remaining warm chocolate. Keep stirring until blended. (If you pour the egg directly into the warm chocolate mixture the chances of having scrambled egg is high. If scrambling happens you can try to strain the mixture, but most likely the batter will dispose of.)
Pour the batter into the greased spring form pan and bake for approximately 45 minutes. Once you start to smell the chocolate, test for doneness by inserting a toothpick 2 inches from the edge. The toothpick should come out clean. The middle will still be jiggley. The cake will continue to solidify as it cools.
Cool the cake in the pan on a cake rack. Once the cake is cool to the touch, remove the sides of the pan, wrap the cake in plastic and refrigerate until well chilled, at least 6 hours, preferably overnight. Right before you serve the cake make the glaze..
Remove the cake from the refrigerator. Pour chocolate on top of cake and spread over top and down side of cake.
For optional decorations, pipe whipped cream around the edge of the cake. Garnish with fresh fruit around the edge, or cover the top of cake completely with strawberries or raspberries.
6 oz package semi-sweet chocolate chips, or 6 1-oz chocolate squares
2 T butter or margarine
3 T milk
2 T white corn syrup, or agave nectar, or glucose
In a large saucepan, over low heat, stirring constantly, heat the chocolate chips or squares and the butter or margarine until the chocolate is almost melted. Remove the pan from the burner and continue to stir until the chocolate is completely melted. Beat in the milk and white corn syrup. Stir until blended. Pour and spread on top and sides of cake.
May be served with a cup of coffee, whipped cream, strawberries and or raspberries. This is what I call living!!
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