7 oz Semisweet chocolate chips
14 tb Butter or margarine
4 Eggs
3/4 c Sugar
1 c Flour
1 ts Baking powder
Preheat oven to 425 degrees. Grease a springform pan with a detachable bottom that has a diameter of about 9 1/2 inches. Melt chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour and baking powder together, and fold carefully into batter. It’s important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The “unbaked”
batter tastes like a delicious filling. You may garnish cooled cake with a little bit of grated chocolate and a ring of whipped topping. This cake is so easy to make!! The outside of the cake will be cooked but the inside of the circle will be soft and almost gooey but not quite. The inside is like a soft brownie. Now you’ve got me wanting to make one! This recipe is from the Whitmans Chocolate Cookbook. It is a great cookbook. E RODRIGUEZ (GXYE98B) —–