l cup butter cut into pieces
8 ozs. semisweet chocolate chips
l-l/4 cups sugar
l cup sifted unsweetened cocoa powder
6 large eggs
Heat oven 350. Butter l0″ diameter springform pan. Lined bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk well until blended. Whisk in chocolate butter mixture. Pour batter into prepared pan. Bake until tester comes out clean; about 45 mins. Cool cake completely in pan on rack. Run knife aqround sides to loosen cake. Release pan sides. (Can be made l day ahead – refrigerate and cover).
Cut cake into wedges. If desired arrange wedges on baking sheet and rewarm in 350 oven for l0 mins.
Serve with store bought carmel sauce (a good brand). Drizzle over cake. Serve with ice cream.
Serves l0 to l2 Bon Appetit Oct. 2002
0
recipes from contoocook and beyond