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Double chocolate cake




Source of Recipe


First published in Chatelaine's 01/2003 issue


List of Ingredients




1/4 cup (50 mL) butter
1 cup (250 mL) chocolate wafer crumbs
2 tbsp (30 mL) packed brown sugar
1 cup (250 mL) finely chopped pecans or almonds, about 4 oz (125 g)
1/3 cup (75 mL) seedless raspberry or apricot jam (optional)
2 (8-oz/225-g) pkgs semi-sweet chocolate, coarsely chopped
250 mL container whipping cream, about 1 cup
1/3 cup (75 mL) all-purpose flour
6 eggs
3/4 cup (175 mL) packed brown sugar
1 tsp (5 mL) vanilla



Recipe



. 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.

2. 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.

3. 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.

4. 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.