Rich Chocolate Cake

Rich Chocolate Cake

Brittany ~ The Sisters Cafe

Cake:

2 2/3 cups (16 oz.) semisweet chocolate chips

1 cup butter

1 cup half-and-half cream

1 cup sugar

8 eggs

2 tablespoons vanilla extract

Glaze:

1 cup (6 oz.) semisweet chocolate chips

3 tablespoons half-and-half cream

2 tablespoons butter

2 tablespoons light corn syrup

Wrap  bottom of 10 inch springform pan with heavy duty aluminum foil. Grease  pan and set aside. (*make sure your pan fits tightly together so it  won't leak! *see note) In saucepan, combine chocolate, butter, cream,  and sugar; cook over low heat until chocolate is melted, stirring  occasionally. Remove from heat and stir until smooth. Pour into a large  mixing bowl; cool.

In another mixing bowl, beat  eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture,  a third at a time, until blended. Stir in vanilla. Pour into prepared  pan; place on baking sheet. Bake at 350 degrees for 45 minutes or until a  toothpick inserted near the center comes out with moist crumbs (top may  crack). Cool on a wire rack (cake will settle). Cover and chill for 1  hour. Run a knife around edge of pan in needed before removing sides.

For  glaze, in a large saucepan, combine the chocolate chips, cream, butter,  and corn syrup; cook over low heat until chocolate is melted; stirring  occasionally. Remove from heat; stir until smooth. Spread enough glaze  over top and sides of cake to cover. Chill for 10 minutes. Repeat with  remaining glaze. Chill overnight (or make early morning for serving in  the evening). Serve with fresh raspberries and mint leaves to garnish.  Refrigerate leftovers.