For the Cake:
Preheat oven to 350 degrees.
Grease a 10" spring form pan, seal outside with aluminum foil.
In a 3 quart sauce pan over low heat, combine the first 6 ingredients to just melted, stirring until the chocolate mixture is silky smooth.
In a large bowl, beat eggs slightly. Beat chocolate mixture into the eggs and blend well.
Pour the batter into the spring form pan. Place pan within a roasting pan with 1" boiling water bath.
Bake 45 to 55 minutes. until toothpick inserted into cake 2" from the edge comes out clean.
Cool completely on a rack. Then refrigerate for at least 1 hour before glazing.
For the Glaze:
Heat chocolate in double boiler with butter, stirring frquently until melted and smooth. Remove from heat; beat in milk and corn syrup.
Pour glaze onto cake and use broad flat knife to push towards edges so chocolate flows down the sides (do not spread around the sides, let it flow off
Refrigerate until 1 hour before serving. Place flowers on top and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (313g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 649 (82%)|
|Amt Per Serving||% DV|
|Total Fat 72.1g||96 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 858.1mg||264 %|
|Sodium 498mg||17 %|
|Potassium 380.6mg||10 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 14.3g|
|Protein 23.9g||34 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 789
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