Ever since my co-worker, Meher, brought this cake to a work function a few months ago I’ve been wanting to make it at home. She was nice enough to bring the recipe in for me last week so I got right to work.
This cake is very easy to put together (I already had all of the ingredients on hand)…and the taste, oh my goodness is it good! Super fudgy and deliciously chocolatey.
Christopher was very excited to try this because he hasn’t had anything resembling a cheesecake in a long time and this was rich enough to fill that void well.
10oz. Semi-sweet chocolate, chips or cut up from a bar
2 1oz. Squares unsweetened chocolate, cut up
2 Sticks butter
Preheat oven to 350F.
Combine 3/4C. sugar with water in a large bowl. Microwave on high – 1 to 2 minutes or until boiling.
Stir in both chocolates and butter until well blended (I needed to re-microwave for about 30 seconds to get everything to melt completely).
In another bowl, beat eggs and remaining 1/4C. sugar with electric mixer on high until almost doubled in volume (3-4 minutes).
Stir egg mixture into chocolate and mix until well combined.
Pour into greased 9″ springform pan. Set springform pan into a large rectangle baking dish. add enough water to the baking dish to reach 1″ up on the side of the pan.
Bake 40-45 minutes (mine took the full 45 minutes) or until cake is set. Let cool and refrigerate at least 6 hours, or overnight if possible. Enjoy!
Husband Rating – 4.5 out of 5 – “I love chocolate, this is awesome!”