Chocolate Eclipse Food
CHOCOLATE ECLIPSE
Make and share this Chocolate Eclipse recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 55m
Yield 1 nine x thirteen pan
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch baking pan.
- Melt butter and unsweetened chocolate together in a double boiler over hot water.
- In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
- In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
- Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
- Stir in chocolate chips, if using.
- Pour the butter/chocolate mixture into buttermilk.
- add vanilla and then pour into the dry ingredients.
- Stir until well combined.
- Spread into prepared pan.
- Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
- Sprinkle this over the batter in the pan as evenly as possible.
- Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
- Place the pan immediately into the preheated oven.
- Bake for 30- 35 minutes, or until the center feels firm to the touch.
- Watch carefully, as it tends to over brown around the edges.
- Cool at least 15 minutes before serving.
- Best cooled for 2 hours.
- The finished result is a cake with a fudgy sauce hidden underneath.
- When serving, invert the cake so that the fudgy sauce becomes a topping.
- Serve with vanilla ice cream, creme fraiche or whipped cream.
Nutrition Facts : Calories 3804.9, Fat 66, SaturatedFat 39.6, Cholesterol 80.7, Sodium 4262.3, Carbohydrate 787.9, Fiber 32.1, Sugar 502.4, Protein 64.5
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- In a separate saucepan, heat buttermilk gently until just a little warmer than body temperature being careful not to boil or cook it. (Note: I barely heated my buttermilk because I was so worried about it curdling, and next time, I am going to just skip this part. I will report back.) Remove from heat and set aside.
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