Name: Rich Chocolate Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 2-2/3 cups semisweet chocolate chips -; 1 cup butter, softened -; 1 cup half-and-half cream -; 1 cup sugar -; 8 eggs -; 2 tablespoons vanilla extract -; Glaze: -; 1 cup semisweet chocolate chips -; 3 tablespoons half-and-half cream -; 2 tablespoons butter, softened -; 2 tablespoons corn syrup -; Fresh raspberries and fresh mint, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Rich Chocolate Cake

1. 2-2/3 cups semisweet chocolate chips -

2. 1 cup butter, softened -

3. 1 cup half-and-half cream -

4. 1 cup sugar -

5. 8 eggs -

6. 2 tablespoons vanilla extract -

7. Glaze: -

8. 1 cup semisweet chocolate chips -

9. 3 tablespoons half-and-half cream -

10. 2 tablespoons butter, softened -

11. 2 tablespoons corn syrup -

12. Fresh raspberries and fresh mint, optional -

How to cook deliciously - Rich Chocolate Cake

1. Stage

Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside.

2. Stage

In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool.

3. Stage

In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla.

4. Stage

Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides.

5. Stage

For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth.

6. Stage

Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.

7. Stage