Monday, April 27, 2009

Rich Brownie Cake

Oh. my. goodness! This dessert should be renamed "Death By Chocolate". It's every chocoholic's dream ... ESPECIALLY chocolatey ... ESPECIALLY rich ... ESPECIALLY good!

1 1/2 c butter (no substitutes)
6 squares (1 oz each) unsweetened chocolate
3 1/4 c sugar, divided
5 eggs
1 1/2 tsp vanilla
1 1/2 c flour
3/4 tsp salt
2 pkg (8 oz each) semisweet baking chocolate
4 c (32 oz) whipping cream, divided

In a microwave or double boiler, melt butter and unsweetened chocolate. Stir in 3 c sugar. Add eggs, beating very well. Stir in vanilla, flour, and salt; mix well. Pour into 3 greased and floured 9" round cake pans. Bake at 350 degrees for 23-25 min or til a toothpick inserted near the center comes out clean. Cool completely; remove from pans.

For frosting, melt semisweet chocolate in a heavy saucepan over med heat. Gradually stir in 3 c of whipping cream til well blended. Heat to a boil and stir for 1 min. Remove from heat and transfer to a mixing bowl. Refrigerate for 2-3 hrs til mixture reaches a pudding-like consistency. Beat til soft peaks form. Spread between layers and over top and sides of cake.

Beat remaining whipping cream and sugar til soft peaks form. Serve a dollop of whipped cream on top of each cake slice.

Store in refrigerator. Makes 16-20 servings.