Preparation time 20 minutes Cooking time 8 minutes Cooling time 8 hours Serves 8
This ultra-decadent chocolate cake recipe features a rich, homemade chocolate cake filling topped with whipped cream and chopped chocolate bar pieces.
Ingredients 2/3 cup milk 3/4 cup semisweet chocolate chips 1/4 cup cold water 2 tablespoons of cornstarch 1 can (14 ounces) sweetened condensed milk 3 large eggs, beaten 1 teaspoon vanilla extract 3 tablespoons of butter or margarine 1 (6-ounce) prepared chocolate crumb cake batter 1 cup of cream 1/4 cup sugar 1/2 cup chopped pecans or walnuts, toasted 1 milk chocolate bar (1.55 ounces), chopped
Preparation Heat milk until it begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat and stir in the chocolate chips until melted. Cool slightly. Stir the cold water and cornstarch until dissolved. Whisk the cornstarch mixture, sweetened condensed milk, eggs, and vanilla into the chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute or until the mixture thickens and is smooth. (Do not overcook.) Remove from heat and stir in the butter. Pour the mixture into the pie crust. Cover and chill for at least 8 hours. Whip the cream at high speed with an electric mixer until foamy; gradually add the sugar, beating until soft peaks form. Spread the whipped cream evenly over the pie filling and sprinkle with walnuts and chocolate bar pieces.
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