Difficulty: EasyCook Time: 50 min
1 cup water
3/4 cup sugar
9 Tablespoons butter (1 stick plus 1 Tablespoon extra)
18 oz bittersweet chocolate (I used half semi-sweet chocolate chips with half extra dark chocolate chips)
2-3 mini candy canes
8 oz white chocolate chips
1 Tablespoon butter
Preheat oven to 350.
Butter a 10″ spring-form pan, line the bottom with parchment and wrap the outside of pan with 3 layers of foil (to cover the bottom and up the sides). Place spring-form pan inside a larger roasting pan and fill with hot water (to rise about half way up the sides of the spring-form pan).
Add water and sugar to saucepan and bring to a boil, stirring to dissolve sugar. Simmer for 5 minutes.
In second saucepan, add butter and chocolate. Stir until smooth. Add eggs, one at a time, mixing them in well.
Pour mixture into spring-form pan and place in oven. Bake for about 50 minutes, or until center is set when gently jiggled.
Cool on wire rack before placing in refrigerator. (Cake tastes best if you have time to refrigerate it overnight).
Topping: Break up candy canes (I used my Vitamix, but you can also use a hammer!) and place in bowl. Melt white chocolate with butter and spread over top of cooled cake. Sprinkle candy pieces on top.
P.S. We just ate the cake last night and it was wonderful…however, in my enthusiasm to cover the cake with a thick layer of white chocolate, I didn’t take into consideration that it would be HARD to cut through that thick layer. In the future, I think I will reduce the white chocolate on the top layer to 1/2 cup instead of a whole cup. This will still give the same great flavor, but be easier to cut through and therefore easier to eat.
(However, even with the thick upper layer, the cake was a hit last night and people wanted the recipe!)
Submitted by: citygirlfarming on December 23, 2010