By Hannah Hassler
Here’s the recipe, and I think it’s a perfect contender for your Valentine’s Day date night dessert.
1 Cup bittersweet (or you can use semi sweet) chocolate chips
½ Cup unsalted butter
¾ Cup granulated sugar
¼ Teaspoon salt
1 Teaspoon vanilla extract
½ Cup unsweetened cocoa powder
Ingredients for the Glaze:
1 Cup semisweet or bittersweet chocolate chips
½ Cup heavy cream
Preheat oven to 375. Lightly grease 8” round spring form pan. Line the bottom with parchment paper. Grease the top of the paper. For the cake: Place the chocolate chips and butter in a microwave safe bowl. Slowly heat (30 seconds at a time) until the butter is melted and the chips are slightly melted. Stir until chips are completely melted. Stir in sugar, salt, coffee and vanilla. Add the eggs, beating until smooth. Finally add the cocoa powder. Transfer batter to the cake pan, and bake for 25 minutes, or until the top forms a thin crust. Let cool completely.
Combine the chocolate chips and the cream in a microwave safe bowl. Heat until the cream is very hot, but not boiling. Remove from microwave and stir until the chocolate melts and the mixture is smooth and glasslike. Carefully spoon the glaze over the cake. Allow the glaze to set and harden before cutting – about 1 hour.