Just in time for Valentines Day. Rich, decadent chocolate…do I even need words?? Well ok a few… I’d recommend that after step 5 you transfer to your Kitchen-Aid or to a hand mixer. You can do it by hand but boy it’s a lotta work!!!
Ingredients
- 1 8 oz bar unsweetened bakers chocolate
- 1/4 cup butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup Lily's chocolate chips
- 2 oz cocoa butter
- 1 Tbsp instant coffee granules
- 1 3/4 cups SweetEs fusion sweet
- 3/4 cup heavy cream
- 2 tsp vanilla extract
- 1 tsp caramel extract
- 5 eggs at room temperature
Instructions
- Melt first 7 ingredients in saucepan over very low heat- at about 4 minutes in, add the heavy cream and whisk until smooth.
- Continue whisking regularly until all ingredients are melted and your mixture is creamy. Steps 1 & 2 should be no more than 10 minutes total.
- Add extracts, mix in and remove from heat. Cool mixture by pouring into large mixing bowl. If it remains in saucepan it won’t cool off. Let sit for 10 minutes.
- In separate bowl, or large measuring cup, crack 5 room temperature eggs and beat with a fork.
- Temper the eggs by adding a heaping tablespoon of the slightly cooled chocolate mixture and quickly mixing into eggs with a fork. Repeat this process 5-6 more times each time mixing quickly. If you don’t you’ll scramble your eggs.
- Slowly pour tempered egg mixture into balance of chocolate mixture, whisking furiously all the while. If you don’t want a workout for your arms, do this in your food processor or kitchen aid mixer. This process takes about 5 minutes of continuous mixing.
- Pour into two 9” baking pans that have been well greased.
- Bake at 350 for 20 minutes
- Batter is very moist. Refrigerate til cool, then cut with sharp knife.
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