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Rich Chocolate Cake

For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.

12-16 ServingsPrep: 35 min. + chilling Bake: 45 min. + cooling

Ingredients

2-2/3 cups (16 ounces) 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 (6 ounces) semisweet chocolate chips
3 tablespoons half-and-half cream
2 tablespoons butter, softened
2 tablespoons corn syrup
Fresh raspberries and fresh mint, optional

Directions

Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty
foil; set aside.
In a large saucepan, combine the chips, butter, cream and sugar; cook
over low heat until chocolate is melted, stirring occasionally.
Remove from the heat; stir until smooth. Pour into a large bowl;
cool.
In another large bowl, beat eggs on high for 3 minutes or until light
and fluffy. Beat into chocolate mixture, a third at a time, until
well blended. Stir in vanilla.
Pour into prepared pan; place on a baking sheet. Bake at 350° for

2 of 2

Rich Chocolate Cake (continued)

Directions (continued)

45-50 minutes or until a toothpick inserted near the center comes
out with moist crumbs (top will crack). Cool on a wire rack (cake
will settle). Cover and chill for 1 hour. Run a knife around edge of
pan before removing sides.
For glaze, in a large saucepan, combine the chips, cream, butter and
corn syrup; cook over low heat until chocolate is melted; stirring
occasionally. Remove from the heat; stir until smooth.
Spread enough of the glaze over top and sides of cake to cover. Chill
for 10 minutes. Repeat with remaining glaze. Chill overnight. Serve
with raspberries and mint if desired. Refrigerate leftovers.
Yield: 12-16 servings.

Editor's Note: The amount of vanilla called for in the recipe is correct.

Nutrition Facts: 1 serving (1 piece) equals 417 calories, 29 g fat (17 g saturated fat), 150 mg cholesterol, 178 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.