Chocolate Orgasm
Serving Size : 10
1/2 pound unsalted butter
1 cup sugar
4 eggs
1 pound chocolate -- melted (Can use 1/2-pound bittersweet and 1/2-pound milk)
2 tablespoons liquor -- (recommended are-cognac, brandy or amaretto)
1 cup self-rising flour -- (or 1 cup AP with 1 tsp baking powder and 1/4 tsp cream of tartar)
Preheat oven to 400F. Have rack in bottom third of oven. Generously butter a springform pan.
Beat butter with sugar for about 4-5 minutes with electric mixer. Add eggs, alternately with flour, chocolate and liquor and continue to beat until all ingredients are incorporated.
Pour into springform pan. Bake 5 minutes, turn off heat, and leave in turned-off oven another 25 minutes. Remove and let stand about 10-15 minutes before serving.
Source:
"Gail's"
S(Forum Member):
"Evelyn/Athens"
Start to Finish Time:
"1:05"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 540 Calories; 36g Fat (56.5% calories from fat); 5g Protein; 57g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 191mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 7 Fat; 3 Other Carbohydrates.
Serving Ideas : Serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
NOTES : Can be made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes.
Cut with a serrated spatula. It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.
Serving Size : 10
1/2 pound unsalted butter
1 cup sugar
4 eggs
1 pound chocolate -- melted (Can use 1/2-pound bittersweet and 1/2-pound milk)
2 tablespoons liquor -- (recommended are-cognac, brandy or amaretto)
1 cup self-rising flour -- (or 1 cup AP with 1 tsp baking powder and 1/4 tsp cream of tartar)
Preheat oven to 400F. Have rack in bottom third of oven. Generously butter a springform pan.
Beat butter with sugar for about 4-5 minutes with electric mixer. Add eggs, alternately with flour, chocolate and liquor and continue to beat until all ingredients are incorporated.
Pour into springform pan. Bake 5 minutes, turn off heat, and leave in turned-off oven another 25 minutes. Remove and let stand about 10-15 minutes before serving.
Source:
"Gail's"
S(Forum Member):
"Evelyn/Athens"
Start to Finish Time:
"1:05"
T(Baking Time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 540 Calories; 36g Fat (56.5% calories from fat); 5g Protein; 57g Carbohydrate; 3g Dietary Fiber; 125mg Cholesterol; 191mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 7 Fat; 3 Other Carbohydrates.
Serving Ideas : Serve with very lightly whipped cream (unsweetened or just barely sweetened) or a scoop of softened vanilla ice cream on the side.
NOTES : Can be made this several hours ahead of baking (which should be done close to eating time) and popped it in the fridge and then popped it into the preheated oven, increasing baking time by 5 minutes.
Cut with a serrated spatula. It will be cakey-crusty outside and molten, rich chocolatey goo in the middle.