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Wednesday, April 23, 2014

Fudgy Chocolate Cake Bars


Look how beautiful this is!  I just get all excited looking at this picture which is why I decided I NEEDED to make it today!  Hubby is working nights this week and I like to send things for him to snack on while he is working, to me it is my way of saying thank you, and all the other guys he works with enjoy it as much as he does.  In fact a few of them put in special requests for what they want...I think they might be spoiled.  ;-) 
 
This smelled absolutely heavenly the last few minutes it was baking.  The whole front of our house was filled with the scent of chocolate wafting in the air.  Taking a bite of this chocolaty goodness is a real treat for your taste buds trust me they will adore you, your hips might not...  Who cares though?  Right?  You only live once you might as well live deliciously.  Top this with some ice cream and you are good to go.  Have a blessed day!
 
Chocolate Cake Bars

8 ounces semisweet chocolate chips
1½ sticks salted butter, about 170 grams, softened
1 cup sugar
¼ cup all purpose flour
6 eggs, yolks and whites separated
8 ounces semisweet chocolate chips (for the frosting)
1 cup heavy cream (for the frosting)
 
Preheat the oven to 350 degrees.
Melt 8 ounces of chocolate chips in a double boiler, or if you don't have a double boiler, just melt it in a heat-safe bowl over a pot of boiling water.
Stir in the butter until it's all melted.
Transfer the melted mixture to a cooler, larger bowl and add the sugar and flour.
Lightly beat the egg yolks and stir them into the bowl.
Using an electric mixer, beat the egg whites until they are stiff. I find that it helps to have a cold bowl when I do this, and usually it takes about 3 minutes.
Fold the stiff egg whites into the chocolate mixture.
Pour the batter into the rectangular bar pan (9x13) or a round cake pan (8½ inches) lined with parchment paper and bake for about 30-35 minutes. The cake should have a thin crust on top when it's done, but the inner texture might appear underbaked. That's okay - the cake settles and firms up as it cools. It's meant to be thick and fudgy. I baked for 35 minutes and I wish I had stopped at 30.
Make the frosting by melting the chocolate again in the double boiler with the cream, stirring until just melted.
Let the frosting cool slightly and then gently spread the frosting over the cake bars.
To set the frosting, let it cool in the refrigerator. Or dig in to the hot melty chocolate. Up to you.
 

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