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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is VERY delicious and cures any sweet tooth! Ingredients:
1 lb semisweet chocolate, coarsely chopped |
1/2 lb unsalted butter, plus |
1/2 tablespoon unsalted butter |
8 large eggs |
1/4 cup sugar |
2 -3 teaspoons vanilla extract |
1/2 teaspoon salt |
12 ounces semi-sweet dark baking chocolate or 12 ounces dark chocolate chips |
1 cup heavy whipping cream |
1 teaspoon vanilla extract |
1 teaspoon almond extract |
Directions:
1. Grease a 9-inch spring form pan and line bottom with a parchment round. Combine the chocolate and butter in a bowl. Set the bowl over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly until smooth, about 5 minutes. Set aside.
2. Combine eggs, sugar, vanilla and salt in a large bowl. Mix with an electric mixer until frothy and almost doubled in volume, about 5 minutes. Fold 1/3 of the egg mixture into the chocolate mixture. Repeat this process until all of the egg mixture has been folded inches.
3. Pour batter into the prepared pan and bake at 375 degrees for 45-50 minutes or until cake has risen and the adges are set. Cool on a wire rack to room temperature. Remove spring form pan side, invert cake onto a plate, and peel off the parchment paper. Reinvert cake on a serving platter. Heat cream and chocolate in a saucepan over medium heat, stirring until melted and smooth. Remove from heat and add extracts. Drizzle chocolate sauce over cake and serve.
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