Recipe: Fudge-Glazed Chocolate Slices

FUDGE-GLAZED CHOCOLATE SLICES

11 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, chopped
1/2 cup firmly packed light brown sugar
1/4 cup sugar
2 eggs
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1 cup pecans or walnuts, toasted and chopped
5 ounces white chocolate, chopped
Fudge Glaze (recipe follows)
pecan halves (optional, to decorate)

Preheat oven to 350 degrees F. Invert an 8-inch square baking pan and mold a piece of foil over the bottom. Turn the pan over and line with molded foil. Lightly grease foil; set aside.

In a medium saucepan over low heat, melt the chocolate and butter, stirring until smooth. Stir in the sugars and continue stirring for 2 minutes, until the sugar has dissolved. Remove from heat.

Beat in the eggs and vanilla. Stir in the flour, nuts and white chocolate. Pour the batter into the prepared pan.

Bake for 20-25 minutes, until a skewer inserted 2-inches from the center comes out clean. Remove the pan to a wire rack to cool for 30 minutes. Using the foil, lift from the pan and cool on the wire rack for 2 hours.

Invert cake onto the wire rack, and remove foil from the bottom. Turn top side up. Using a metal spatula, spread thick layer of fudge glaze over the top of the cake just to the edges. Chill for 1 hour, or until set.

Cut into squares or fingers. If you wish, top each with a pecan half.

FUDGE GLAZE

6 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter, chopped
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 teaspoon instant coffee powder

Melt the chocolate, butter, syrup, vanilla and coffee powder in a medium saucepan over medium heat, stirring frequently, until smooth. Remove from heat. Chill for 1 hour, until thickened and spreadable.

Makes 10 servings
Source: The Great Big Cookie Book