Rich Chocolate Cake

This incredible, flourless cake comes from my friend Toni B. It is perfect for Valentine's Day... or an anniversary, holiday, dinner party, birthday... the list could go on and on! It is dark and delicious with a custard-like texture (not surprising with 8 eggs in the ingredients)! The glaze is my favorite part though - yum. Enjoy and Happy Valentine's Day!!

Rich Chocolate Cake

submitted by Brittany ~ The Sisters Cafe

Cake:

2 2/3 cups (16 oz.) semisweet chocolate chips

1 cup butter

1 cup half-and-half cream

1 cup sugar

8 eggs

2 tablespoons vanilla extract

Glaze:

1 cup (6 oz.) semisweet chocolate chips

3 tablespoons half-and-half cream

2 tablespoons butter

2 tablespoons light corn syrup

Wrap bottom of 10 inch springform pan with heavy duty aluminum foil. Grease pan and set aside. (*make sure your pan fits tightly together so it won't leak! *see note) In saucepan, combine chocolate, butter, cream, and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat and stir until smooth. Pour into a large mixing bowl; cool.

In another mixing bowl, beat eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture, a third at a time, until blended. Stir in vanilla. Pour into prepared pan; place on baking sheet. Bake at 350 degrees for 45 minutes or until a toothpick inserted near the center comes out with moist crumbs (top may crack). Cool on a wire rack (cake will settle). Cover and chill for 1 hour. Run a knife around edge of pan in needed before removing sides.

For glaze, in a large saucepan, combine the chocolate chips, cream, butter, and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from heat; stir until smooth. Spread enough glaze over top and sides of cake to cover. Chill for 10 minutes. Repeat with remaining glaze. Chill overnight (or make early morning for serving in the evening). Serve with fresh raspberries and mint leaves to garnish. Refrigerate leftovers.

*my springform pans are not extremely good quality so they don't fit super tight. When I make this the batter will drip out slowly. This will stop after about 10-15 minutes of baking - the total amount that leaks out for me is maybe 1/4 cup. If your batter is leaking fast then try to tighten the spring on your pan. Or wrap the foil thicker. I just wanted you to know that this is "normal"... for me at least! :)