Double chocolate cake
Chatelaine
* 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.
