Divinely Decadent Cake
Submitted by jonsey2ca
A dense, fudgy chocolate cake made with dark corn syrup, semi-sweet chocolate chips, and chopped nuts, topped with a glossy chocolate glaze. Rich enough that a thin wedge is all you need.
YIELD
10 servingsPREP
20 minCOOK
40 minREADY
2 hrsThis cake splits the difference between a brownie and a flourless chocolate torte, and it lands in the most indulgent place imaginable.
Dark corn syrup and butter get boiled together, then melted with chocolate chips to form a thick, fudgy base. Eggs, sugar, flour, and chopped walnuts or pecans get stirred in, and the whole thing bakes into a single dense layer.
Once cooled, a glossy chocolate glaze made with more chocolate, butter, corn syrup, and cream gets poured over the top and left to set.
Garnish with whole pecans and slice into thin wedges. A little goes a long way.
Pro Tips
- Cool the cake in the pan for 10 minutes before flipping it out; this lets it firm up enough to hold together
- Pour the glaze over the fully cooled cake on a wire rack set over a sheet pan to catch drips
- Let the glaze set for a full hour before serving so it firms up into a shiny, smooth shell
- Store at room temperature for the fudgiest texture; refrigerating makes it dense and firm
Ingredients
Directions
In a large saucepan, bring corn syrup and butter to a boil, stirring.
Remove from heat.
Add chocolate, stir until melted.
Stir in sugar, eggs, and vanilla.
Blend in flour and nuts. (walnuts or pecans).
Grease and flour a 9-inch layer cake pan.
Pour mixture in to the pan.
Bake at 350℉ (180℃) F for 30 minutes or until cake tester inserted in center comes out clean.
Cool in pan 10 minutes.
Remove.
Cool completely on rack.
To prepare glaze, stir together the chocolate, butter and syrup over low heat in a saucepan.
Remove from heat.
Stir in the cream or milk.
Pour glaze over the cooled cake.
Let stand 1 hour.
Garnish with whole pecans or walnuts.
Cut into wedges to serve.
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