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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe was sent to me by Kraft Foods and it looks so good. I will be making it for Mother's Day for myself and my family. Ingredients:
3/4 cup water |
1/2 cup sugar |
1/2 cup corn syrup |
1/4 cup cornstarch |
1 (13 1/2 ounce) package bittersweet chocolate, coarsely chopped |
1/4 teaspoon salt |
1/4 cup butter or 1/4 cup margarine |
3 large eggs, room temp and lightly beaten |
1 cup whipping cream |
boiling water |
Directions:
1. Grease and flour a 9 inch springform pan.
2. Stir water, sugar, corn syrup, and cornstarch in a heavy saucepan.
3. Cook on low heat until sugar is dissolved stirring constantly.
4. Add chocolate and salt, increase heat to medium.
5. Continue cooking until chocolate is completely melted and is about to come to a boil.
6. Stirring constantly.
7. Remove from heat.
8. Add butter, stir until melted.
9. Transfer mixture to a large bowl.
10. Refrigerate 15 minutes or until mixture has cooled, stirring occasionally.
11. Add the eggs to the chocolate mixture stir with a wire whisk until well blended.
12. Beat in cream with an electric mixer on medium speed until soft peaks form.
13. Gently stir into chocolate mixture.
14. Spoon into prepared pan.
15. Place pan in a larger baking pan, then place on center rack in oven.
16. Carefully por boiling water into larger pan to come halfway up the sides of the springform pan.
17. Bake at 350 degrees for 45 minutes or until mixture is just set.
18. Run small knife or metal spatula around the edges of pan to loosen the cake, cool before removing the rim.
19. Cover with plastic wrap and refrigerate 4 hours or overnight.
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