Spider Web Cake
- 2 sticks (1/2 lb.) unsalted butter, cut into pieces
- 1 pound bittersweet chocolate, finely chopped
- 8 large eggs, lightly beaten
- 6 ounces milk chocolate, chopped
- 6 tablespoons heavy cream
- calories 696
- fat 68 g
- satfat 40 g
- protein 15 g
- carbohydrate 31 g
- fiber 5 g
- cholesterol 288 mg
- sodium 93 mg
How to Make It
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 spider web, spoon canned vanilla frosting into a plastic zip-top 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.