|
|
Reynolds® Parchment Paper
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|
3
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squares ( 3 oz.) unsweetened chocolate, chopped
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|
1/2
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cup (1 stick) butter
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3
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eggs
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|
1 1/2
|
cups sugar
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1
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teaspoon vanilla extract
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1/4
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teaspoon salt
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|
1
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cup flour
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1
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cup premier white morsels
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|
4
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squares (4 oz.) semi–sweet chocolate
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|
3
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tablespoons water
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1 1/2
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tablespoons butter
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|
2
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teaspoons light corn syrup
|
PREHEAT oven
to 350°F. Grease sides of a 9–inch
round cake pan. Line bottom of cake pan
with Reynolds Parchment Paper; set aside.
FOR CAKE,
place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on HIGH, stirring
every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside. Beat eggs on medium speed with an electric
mixer. Beat in sugar, vanilla and
salt. Stir in melted chocolate, flour
and white morsels. Spread batter in
parchment–lined pan.
BAKE 35 to
37 minutes. Cool in pan on rack
15 minutes. Loosen sides with a
knife; invert cake onto plate. Peel off
parchment. Cool. Cake will be dense and fudgy.
FOR GLAZE,
place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe
bowl. Microwave on HIGH (100% power),
stirring every 30 seconds, 1 to 1 1/2 minutes until
melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment;
refrigerate until glaze is set.
REYNOLDS KITCHENS TIP: The quickest and easiest way to line a cake pan with
parchment paper is to place the cake pan on the parchment and trace around the
bottom of the pan with a pencil. Cut out
the parchment circle and fit it into the pan./span
Number of Servings: 12-16
Nutrition Information:
(Per Serving)
| calories | | 301 |
| grams fat | | 16 |
| milligrams cholesterol | | 78 |
| milligrams sodium | | 164 |
| grams carbohydrates | | 39 |
| grams protein | | 4 |
