Stuff needed:
Parchment Cooking Paper
1/2 cup (1 stick) butter
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup premier white morsels
4 squares (4 oz.) semi-sweet chocolate
3 tablespoons water
1 1/2 tablespoons butter
2 teaspoons light corn syrup
How to:
PREHEAT oven to 350°F. Grease sides of a 9-inch round cake pan.
Line bottom of cake pan with Parchment Cooking 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, 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.
Number of Servings: 1-2
