This flourless chocolate fudge cake is loved by everyone. We served it for many birthday parties and other celebrations.
We also use it as a base for a Gluten Free Cheesecake.
Oven Preheated to 325 degrees
I use a 9.5 inch round soft silicone baking pan, spray with oil
10 ounces (2.5 sticks) butter
20 ounces (2 bags) (Ghirardelli Bittersweet or equivalent) chocolate chips
1 1/4 cup granulated sugar
4 large eggs
2 Tablespoons white corn syrup
About 3 ounces white chocolate
Melt 8 ounces (2 sticks) of butter and 10 ounces (1 bag) chocolate chips together (double boiler or microwave)
Add 1 cup sugar to chocolate and butter (granules of sugar may still be visible after stirring)
Beat 4 eggs separately adding additional ¼ cup sugar then add butter, sugar, chocolate mixture to eggs
Pour batter into pan
Place pan in larger pan containing about 1-inch water
Place into oven and cook for 70-75 minutes (will appear slightly browned and sometimes cracked on top)
Once cool, remove cake by inverting pan so that flat bottom is top of cake
Melt 2 ounces (1/2 stick) butter and 10 ounces chocolate together
Add 2 Tablespoons corn syrup.
Spread over top and sides
Melt white chocolate in plastic sandwich bag
Cut off corner of bag
Make spiral, thin ribbon of white chocolate starting about ½ inch from edge of cake to center
Use a dull knife to gently pull from the center of cake outward, dragging white chocolate, repeat spoke pattern around the cake to create a design.