Sunday, December 11, 2011

Tunnel of Fudge Cake

More Chocolate, I know...but I just have this great LOVE for the stuff!  Although, I do have to tell you, tomorrow I start detox.  No more sugar until New Years Eve.  I’m giving it up.  :)  In honor of that grand announcement, I celebrated my final night of chocolate allowance, by making this.  I loved it.  Imagine it with Vanilla Ice-cream, melting over hot cake and a little caramel drizzled on it.  Heavenly, I tell you...just Heavenly.

Tunnel of Fudge Cake
1 cup butter (2 sticks)
8 ounces bittersweet, semisweet, milk or dark chocolate  (use good quality)
5 eggs
1 ¼ cup sugar
1 ¼ cup flour
Dash of salt
1 teaspoon vanilla extract
Preheat oven to 425 degrees.  Butter and flour a Bundt pan.
Melt the butter and chocolate together in a double boiler or in a glass bowl set over a pan of simmering water, stirring until smooth.  Leave to cool slightly.
In the bowl of a stand mixer, beat the eggs and sugar together until light yellow and the sugar is no longer granular. With the mixer running, slowly drizzle in a little of the chocolate mixture. You don’t want the eggs to scramble under hot chocolate, so go slowly until all the chocolate is mixed in. Mix in the salt and vanilla. Add the flour a ¼ cup at a time until it’s all well combined.  Pour the batter into the prepared Bundt pan. 
Bake at 425 degrees for 20 minutes exactly.  The cake will not be firm in the center, but it will start to pull away from the sides of the pan, and look dry on the top.  Cool in the pan before carefully turning out onto a serving platter.

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