Recipe: Triple Chocolate Brownie Cake with Chocolate Glaze

TRIPLE CHOCOLATE BROWNIE CAKE
WITH CHOCOLATE GLAZE

This cake will be dense and fudgy.

FOR THE CAKE:
3 squares ( 3 oz.) unsweetened chocolate, chopped
1/2 cup (1 stick) butter
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup premier white morsels
FOR THE GLAZE:
4 squares (4 oz.) semi-sweet chocolate
3 tablespoons water
1 1/2 tablespoons butter
2 teaspoons light corn syrup

Preheat oven to 350 degrees F. Grease sides of a 9-inch round cake pan. Line bottom of cake pan with Reynolds Parchment Paper*; set aside.

TO PREPARE THE CAKE:
Place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside.

Beat eggs on medium speed with an electric mixer. Beat in sugar, vanilla and salt. Stir in melted chocolate, flour and white morsels. Spread batter in parchment-lined pan.

Bake 35 to 37 minutes. Cool in pan on rack 15 minutes.

Loosen sides with a knife; invert cake onto plate. Peel off parchment. Cool. Cake will be dense and fudgy.

TO PREPARE THE GLAZE:
Place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, 1 to 1 1/2 minutes until melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment; refrigerate until glaze is set.

*Reynolds Kitchen Tip:
The quickest and easiest way to line a cake pan with parchment paper is to place the cake pan on the parchment and trace around the bottom of the pan with a pencil. Cut out the parchment circle and fit it into the pan.

Number of Servings: 12-16
Source: Reynolds Kitchens