Death by Chocolate

Death by Chocolate Recipe
Who says kids get to have all the sweets during Halloween? Skip the prepackaged candy and indulge in this ooey-gooey chocolate dessert. Five ingredients and about an hour are all you need. Get ready to become a true chocoholic.

Yield:

8 Servings

Nutritional Information

Calories 696
Fat 68 g
Satfat 40 g
Protein 15 g
Carbohydrate 31 g
Fiber 5 g
Cholesterol 288 mg
Sodium 93 mg

Ingredients

CAKE:
2 sticks (1/2 lb.) unsalted butter, cut into pieces
1 pound bittersweet chocolate, finely chopped
8 large eggs, lightly beaten
GLAZE:
6 ounces milk chocolate, chopped
6 tablespoons heavy cream

Preparation

Make cake: Preheat oven to 350°F. Butter an 8-inch springform pan. Wrap pan bottom in heavy-duty foil.

Melt butter and bittersweet chocolate in a large bowl set over a pan of simmering water. Remove bowl, stir to combine and let cool to lukewarm.

Whisk eggs into chocolate mixture until well-combined. Scrape batter into prepared pan.

Place springform pan in a roasting pan; pour hot water to 1 inch deep into roasting pan. Bake until cake is set around edges but wobbly in center, 30 to 35 minutes. Remove foil and let cool on a rack. Cover with plastic and chill for at least 6 hours and up to 3 days.

Make glaze: Put milk chocolate in a bowl. Bring cream just to a boil; pour into bowl. Let stand for 5 minutes; whisk until smooth. Cool to room temperature. Remove cake to a platter; spoon on glaze. Refrigerate for up to 5 hours.

To create spiderweb, spoon canned vanilla frosting into a ziplock bag; snip off a tiny corner. Pipe straight lines from center of cake to outer edges. Connect lines by piping curved lines in between, creating web pattern. Pipe spider or place a candy spider on web.

Note:

September 2007
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