Recipe Submitted by wings ..|.. Category: Desserts & Puddings
A rich chocolate lump of wonderful goo. It is likened to a cheesecake without cheese. Serve it with the richest whipped cream in the county on a pure white plate.
Prepare a springform pan, 9", by placing a round of wax paper in them bottom and spraying with cooking spray or coating with butter. Place the pan on a cookie sheet.
Melt the butter and set aside
Melt the chocolate chips and milk in a separate container. (I use a 4 cup pyrex measuring cup)
Place the melted chocolate chips and milk mixture in the mixing bowl and blend just enough to make sure it is smooth. Leave your mixer on the lowest setting. DO NOT increase the speed. You do not want to beat in air.
Alternate between the butter and egg yolks. Beginning with the a butter add 1/7 of it, a slight 1/4 cup. Then add one egg yolk. Continue making sure each addition is well mixed before adding the next. Once you have added all the yolks and butter and the mixture is smooth pour it into the springform pan. Bake at 350 degrees for 25 minutes. Save your egg whites for macaroons.
Remove the cake from the oven. It WILL BE SOUPY and look like a mistake, it is not unless you forgot to turn the oven on. Allow it to cool on a rack and then place in the refrigerator for at least a few hours. Personally I put mine in the freezer overnight. I find it also helps with the plating process.
When you are ready to serve just slide it off the springform onto a nice cake plate. Serve decorated with whip cream and if you like shaved chocolate.
Recipe from Homeschoolforms.com, Site Maintained by Donna Young, of DonnaYoung.org