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Submitted by: Jessica Jones
from York, PA.
Originally shared on the web 02/06/2013
16-oz. pkg. semi-sweet chocolate chips
2 c. plus 2 T. butter, divided
1 c. plus 3 T. half-and-half, divided
1 c. sugar
1 T. vanilla extract
1/2 t. salt
8 eggs, beaten
1 c. chocolate chips
2 T. corn syrup
Garnish: whipped topping and strawberries
In a heavy saucepan, combine 16-oz. pkg semi-sweet chocolate chips, 2 cups butter, one cup half-and-half, sugar, vanilla and salt.. Cook over low heat until chocolate chips melt, stirring frequently. Cool to room temperature, fold in eggs. Butter 9”x3” springform pan, line bottom with parchment paper, pour chocolate mixture into prepared pan, bake at 350 degrees for 45 minutes, or until firm. Cool to room temperature. While cake cools, combine 1 c. chocolate chips, 2 tablespoons butter, corn syrup in the top of a double boiler. Cook over medium heat until chocolate and butter melt, stirring to blend. Remove from heat. Add half-and-half, stirring until smooth. spread chocolate topping on top of cooled cake. Chill, covered, 4 hours, or until firm, carefully remove pan. Cut into slices and garnish with whipped topping and strawberries before serving. Serves 10.