Double chocolate cake
3
PREP TIME
10 min
Makes
12 servings
* PLUS Microwaving Time: 5 minutes, Baking Time: 55 minutes
Ingredients
- 1/4 cup butter
- 1 cup crumbled chocolate wafers
- 2 tbsp packed brown sugar
- 1 cup finely chopped pecans or almonds , about 125 g
- 1/3 cup seedless raspberry or apricot jam , optional
- 2 225-g pkg semi-sweet chocolate , coarsely chopped
- 250-mL container 35% cream , about 1 cup
- 1/3 cup all-purpose flour
- 6 eggs
- 3/4 cup packed brown sugar
- 1 tsp vanilla
Instructions
- Lightly butter a 9-inch (23-cm) springform pan. Melt butter in a medium-size microwave-safe bowl. Using a fork, stir in chocolate crumbs and 2 tbsp (30 mL) brown sugar until evenly moist. Stir in nuts. Firmly press onto bottom of pan. Place jam, if using, in a small bowl and microwave on medium until melted, 45 seconds. Drizzle over crust, then gently spread evenly over crust. It won’t cover entire crust.
- Place chocolate and cream in bowl used for crust. Microwave, uncovered, on medium, stirring halfway through, until chocolate is nearly melted, 3 to 4 minutes. Remove and stir until smooth. Gradually stir in flour.
- In a large bowl, using an electric mixer, beat eggs, brown sugar and vanilla on high until slightly thickened, 3 to 4 minutes. Pour one-third of mixture into chocolate. Stir until mixed. Then turn chocolate mixture into egg mixture and fold together just until no white streaks remain. Pour over crust.
- Tap pan once on counter to even out filling. Bake in centre of 325F (160C) oven just until firm, 55 to 60 minutes. A cake tester inserted in centre will not come out clean. Remove from oven. Run a knife around inside edge of pan. Cool completely on a rack. Refrigerate, uncovered. Cake will keep well, covered and refrigerated, up to 2 days. Serve chilled or at room temperature with whipped cream and berries.
Nutrition (per serving)
- Calories
- 540,
- Protein
- 7.1 g,
- Carbohydrates
- 58.1 g,
- Fat
- 32 g,
- Fibre
- 3.9 g,
- Sodium
- 141 mg.
