Recipe by Queen Bead
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Top Review by dbcreates
This is a TEN STAR recipe, both in ease of prep and the rave reviews. I'm making 2 to take to a party tomorrow because everyone whined that they didn't get any last year! I have a few changes: I use either Valhrona 70% or if I'm feeling wealthy, Amano 73%. Guittard's 'Burgundy' chocolate (avail. @ baking suppliers) is my 'go-to' chocolate that I use for everything with superb results. But when cooking for chef or foody friends, I use the 'spensive stuff. I use 1/3 cup palm sugar for a deeper, more sultry flavor, and I use 2 knives to 'slice' through the eggs w/o incorporating air. DO NOT use margerine (for anything). Serve w/heavy whipping cream (try to get the stuff w/o additives) and I add in 1/4 cup whole milk or goat yogurt and a bit of sugar. Superb, and NEVER any left over! Garnish w/ sugared basil or mint leaves, raspberry/cointreu coulis, and a serene smile.
- 2 (8 ounce) packages semisweet baking chocolate (16 1 oz. squares)
- 2 cups butter or 2 cups margarine
- 1 cup sugar
- 1 cup half-and-half cream
- 1 tablespoon pure vanilla extract
- 1⁄2 teaspoon salt
- 8 large eggs
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter or 2 tablespoons margarine
- 3 tablespoons milk
- 2 tablespoons corn syrup
- 1 (1 1/2 ounce) envelope whipped dessert topping mix
- 1⁄2 cup milk
- 1 teaspoon pure vanilla extract
Directions See How It's Made
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.