Blackout Cake
<i>Blackout Cake</i>
Rating: (1 rated)
  • 8 oz (225 g) dark chocolate, coarsely chopped
  • 3/4 cup (180 ml) sugar
  • 1/4 cup (60 ml) cornstarch
  • 2 eggs
  • 1 cup (250 ml) milk
  • 1 cup (250 ml) 35% cream
  • 1 cup (250 ml) unsalted butter, cut into cubes
  • Preparation
  • Place chocolate in a bowl. Set aside.
  • In a saucepan off the heat, combine sugar and cornstarch. Add eggs and 125 ml (½ cup) of milk and beat with a whisk until smooth. Stir in remaining milk and cream.
  • Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 30 seconds. Pour over chocolate. Let melt for 1 minute without stirring. With a whisk, stir thoroughly. Add butter and stir until melted and smooth.
  • Cover with plastic wrap directly on cream. Let cool and refrigerate for about 3 hours or until completely chilled.
  • Description
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