Categories: cake

Ingredients

• 3/4 cup cold water
• 1/2 cup Light corn syrup
• 1/2 cup Sugar
• 1/4 cup Cornstarch
• 1-1/2 pkg. (6 squares each) BAKER'S Bittersweet Chocolate (9 squares), coarsely chopped
• 1/4 tsp. Salt
• 1/4 cup Butter or margarine
• 3 Eggs, beaten
• 1 cup Whipping cream
• Boiling water

Directions

1. HEAT oven to 350°F.

2. MIX first 4 ingredients in large saucepan; cook on low heat until sugar is dissolved, stirring constantly with whisk. Add chocolate and salt; bring just to boil on medium heat, stirring constantly. Remove from heat. Add butter; stir until melted. Pour into large bowl. Refrigerate 15 min. or until cooled, stirring occasionally. (Mixture can still be slightly warm to the touch.) Add eggs; mix well.

3. BEAT whipping cream in small bowl with mixer on high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Spoon into greased and floured 9-inch springform pan. Place pan in larger shallow pan, then place on center oven rack. Carefully pour boiling water into larger pan to come halfway up side of springform pan.

4. BAKE 45 min. or until center is set. (Top will feel slightly firm to the touch.) Remove springform pan to wire rack. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

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