Chocolate Ecstasy
Yield
10 servingsPrep
35 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 10 | ounces |
semi-sweet chocolate
or bittersweet, null, null |
|
| 2 | ounces |
unsweetened chocolate
unsweetened,cutup |
|
| 1 | cup |
butter
|
|
| 5 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 289 | ml/g |
semi-sweet chocolate
or bittersweet, null, null |
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened,cutup |
|
| 237 | ml |
butter
|
|
| 5 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease a 9-inch springform pan. Line bottom with a round of parchment or wax paper.
In a 2 quart glass bowl, combine ¾ cup of sugar and ⅓ cup water.
Heat in microwave on HIGH 1½ minutes, or until boiling.
Stir in semisweet and unsweetened chocolate and butter until melted.
In a medium bowl, beat eggs and remaining ¼ cup sugar with an electric mixer on high speed until double the volume, about 3 to 4 minutes.
Stir in this mixture into the chocolate mixture until well blended. Turn into prepared pan.
Set springform pan in a larger rectangular baking pan, and water up to an inch on the springform pan.
Bake for 45 minutes, or until cake is set.
Remove pan from water, let cool in pan and refrigerate.
