This extra-rich, decadently chocolate cake is also a quick and easy recipe, with a minimum of ingredients. The original recipe called for Kahlua liqueur (see recipe here), but this version saves money; just use a homemade blend of espresso and maple syrup. The original recipe called for a cup of espresso and a 1/4 c. Kahlua; because the Kahlua’s sweet, when I left that out I added in some maple syrup.
Throw the ingredients together, bake, and enjoy a dense torte akin to mousse or pudding, with no fuss. Serves 15 or so; can easily be reduced by half to serve a smaller crowd.
1 lb. chocolate chips
1 lb. butter
2 c. sugar
2/3 c. espresso (or strong coffee) (Decaf, if desired)
1/3 c. maple syrup
1/4 c. water
1 c. pecans, chopped
Optional: Whipped cream, berries, or raspberry sauce
1. Bake in unbuttered pan, lined with aluminum foil (heavy duty works best). Use a large, 10-inch pan, or 2 smaller pans. Preheat oven to 300 degrees.
2. Microwave in large ceramic bowl, 2-3 minutes, until melted: > 1 lb. chocolate chips > 1 lb. butter
3. Stir the chocolate/butter mix until smooth. Add the following, stir, and microwave 2 min. more: > 2 c. sugar > 2/3 c. espresso (or strong coffee) > 1/3 c. maple syrup > 1/4 c. water
4. Stir in, one at a time: > 8 eggs
5. Pour into the foil-lined pan; sprinkle with: > 1 c. pecans, chopped
6. Bake at 300 degrees for 65 min. for a 10″ pan, or 30-40 min. for 2 smaller pans.
7. Let cool completely (for easiest handling). Transfer to cake plate, cut away foil, leaving a round of foil under the cake. (If completely chilled first, this foil can be removed, otherwise it can be tricky.)
8. Serve with whipped cream or berries. A raspberry sauce can also be drizzled onto the plates before serving.