Contributed By Helen Chin Lui
This cake is so rich and easy to make, you can make it in 1.5 hours. Best of all it is gluten-free!! It will take longer to cool down then it takes to make. Only slivers of it can be eaten in one sitting. This cake is a great dessert to make if you are planning to have a lot of people over. We have served this cake to a group of 40 people and we still had left overs. For those who care about calorie count, there is about 500 calories per slice. We won’t talk about cholesterol count.
Prep Time: 30 minutes
Bake Time: about 45 minutes or until toothpick inserted 2 inches from the edge comes out clean.
Cooling Time: 6 or more hours
2 8oz packages semi sweet-chocolate squares (16, 1-oz squares)
2 cups butter or margarine (4 sticks)
1 cup sugar
1 cup half-and-half (room temp)
1 tablespoon vanilla extract
1/2 teaspoon salt
8 large eggs (room temp)
Chocolate glaze (below)
1 cup heavy or whipping cream (for decoration, optional)
1 10″ x 3″ springform pan.
In a large saucepan over low heat, stirring constantly, heat chocolate, butter or margarine, sugar, half and half, and salt, until chocolate is almost melted (slight lumps are o.k. The chocolate will continue to melt after pan is taken off the burner. Do not overcook, otherwise the chocolate will burn and you will have to start all over.) Pour in vanilla extract and stire. Set mixture aside to cool about 10 minutes.
In a bowl, beat eggs slightly. Now to incorporate the chocolate mixture into the eggs…
*To test that the chocolate mixture is not too hot for the egg mixture, stir in 1/3 cup of the chocolate mixture into the egg mixture. Blend.
*Once incorporated, pour the remaining chocolate mixture continue to stir, into the egg mixture. Stir until blended.
*Pour mixture into the greased (spray) springform pan and bake at 350 degrees for approximately 45 minutes. Once you start to smell the chocolate, test for doneness by inserting toothpick 2 inches from the edge. The cake will continue to solidify as it cools. Cool cake in the pan on a cake rack. When cake is cool,(you will be able to touch pan) remove side of pan, wrap cake in plastic and refrigerate until well chilled, at least 6 hours.
6 oz package semi-sweet chocolate chips or 6 1oz of chocolate squares
2 tablespoons of butter or margarine
3 tablespoons milk
2 tablespoons white corn syrup
In a large saucepan, over low heat, heat chocolate chips or squares, butter or margarine until chocolate is almost melted. Take off burn, continue to stir until chocolate is completely melted. Beat in milk and white corn syrup. Stir until blended. Set aside.
Once cake is completely cool, warm the chocolate glaze on low heat, if needed, and spread over top and down side of cake.
Decorations: (optional) pipe whipped cream around edge of cake, garnish with fresh fruit, on the edge or cover completely the top of cake with strawberries or raspberries.