I kind of just had to throw this together because I was running out of time before I had to leave for work, and I wanted this ready to throw in the oven when I got home so it would be ready to go after our Valentine's Day dinner. Consequently, I kind of had to improvise. I was a little nervous how it would turn out, but when John and I had the first bite, we were SHOCKED at how delicious it was. John's words: "This is the...best...chocolate...dessert...I have ever...had." So here is my twist on this recipe form The Sister's Cafe.
{What you need}
2 2/3 cups (19 oz.) semisweet chocolate chips
1 cup butter
1 cup half and half
1 cup sugar
8 eggs
2 Tablespoons vanilla extract (yes, Tablespoons)
Spray an 8x8 casserole dish with Pam. In a 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 a baking sheet. Bake at 350 for 45 minutes or until a toothpick inserted near the center comes out with moist crumbs (top may crack). Let it sit for about twenty minutes, ladle out a serving on a plate or bowl (will be a thick "lava" under the top cake layer. And it won't really have a ton of form once you serve it up.). Serve with strawberries and whipped cream. Die happy. Is also delicious cold. It tastes like a super thick brownie batter. Wowzers.
No comments:
Post a Comment