We had new friends over. New friends as in I have never cooked for them before. Now when I have known you awhile and cooked for you before you all know that I feel free to try out new recipes on you. However when it is my first time cooking for someone I usually stick to a family favorite. Don’t want to have a dinner flop with first timers. That all went out the window when I found this recipe, I made a brand new never before tried recipe, because well I just really wanted to try this cake! Phew, it was delicious! I had two pieces and I may or may not have run my fingers along the knife to get the remaining crumbs, not letting any of this go to waste!
Recipe found at Tootsie
- 12 oz. dark chocolate (60% cocoa recommended)
- 2 cups (10 oz.) Andes Crème de Menthe Baking Chips
- 3 1/2 sticks of butter
- 5 large eggs
- 1 tsp. vanilla
- 2/3 cup sugar
1. Melt butter, and both chocolates together in saucepan, make sure there are no chocolate chunks left. Set aside and let cool.
2. Beat together eggs, vanilla and sugar until tripled in size. (about 5 minutes)
3. Gently fold in cooled butter/chocolate mixture.
4. Pour into a 9 inch springform pan that has been lined with wax paper and greased.
5. Bake at 325 degrees for 12 minutes. In the original recipe it did state to not bake longer than this, I actually baked mine for 15 because it was still liquidy. The top should be soft to the touch and a toothpick will NOT come clean, so you can’t use that method to test for doneness.
6.Refridgerate for at least 3 hours before serving
7. Eat and enjoy!