Yield: 1 servings
|16 ounces||Semi-sweet chocolate|
|4 \N||Sticks salted butter|
|1 cup||Half and half|
|1 tablespoon||Vanilla extract|
|1 cup||Chocolate chips|
|2 tablespoons||Salted butter|
|2 tablespoons||Light corn syrup|
|\N \N||Whipped cream for garnish|
Directions: In a large saucepan, combine the semi-sweet chocolate, butter, sugar, half and half, vanilla and salt over low heat. Heat slowly, stirring often until chocolate melts. In a large bowl, beat the eggs slightly with a wire whisk. Slowly add the warm chocolate mixture into the eggs, whisking constantly until well blended. Pour batter into a 10" springform pan, sprayed with non-stick cooking spray. Bake at 350 degrees for 45 minutes.
Cool cake completely and refrigerate until chilled. For the chocolate glaze, melt together the chocolate chips and butter until smooth. Remove the pan from the heat and stir in the milk and corn syrup. Spread the chilled cake with the warm glaze. Refrigerate again until chocolate is set.
Serve with whipped cream.
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