This is from the MyRecipes.com website...
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Death by Chocolate
Yield: 8 Servings
* CAKE:
* 2 sticks (1/2 lb.) unsalted butter, cut into pieces
* 1 poundbittersweet chocolate, finely chopped
* 8 large eggs, lightly beaten$
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* GLAZE:
* 6 ouncesmilk chocolate, chopped$
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* 6 tablespoonsheavy cream
Preparation
1. Make cake: Preheat oven to 350°F. Butter an 8-inch springform pan.
Wrap pan bottom in heavy-duty foil.
2. 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.
3. Whisk eggs into chocolate mixture until well-combined. Scrape batter
into prepared pan.
4. 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.
5. 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.
6. To create spiderweb, spoon canned vanilla frosting into a ziplock
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.
All You
SEPTEMBER 2007
~@~@~@~@~@~
Rhonda in Missouri
[Non-text portions of this message have been removed]
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