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Ingredientes
- 4 sqr , (4oz)unsweetended chocolate
- 2/3 c. Butter
- 1 1/4 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 4 x Kor, (39-g)Sbars or possibly 4 (50-g)Dark Mars bars
- 3 x Large eggs
- 1 c. Granulated sugar
- 2 tsp Vanilla
- 1 c. Walnuts, almonds or possibly pecans, coarsely minced and toasted
- 1 c. Semi-sweet chocolate chips
- 3 Tbsp. Butter
Direcciones
- Prep time:20 minutes.
- Cooking Time:45 minutes.
- 1. Preheat oven to 325F. Lightly grease a 9-inch square or possibly springform pan.
- Cut chocolate and butter into several pcs. Combine in a saucepan set over low heat. Stir till melted, about 6 min. Or possibly microwave on medium for 2-1/2 min, stirring halfway through.
- 2. In a small bowl, stir flour with baking pwdr and salt. Coarsely chop candy bars.
- 3. In a large bowl, whisk Large eggs. Gradually stir in sugar, slightly cooked chocolate mix and vanilla. Stir in flour mix till blended. Stir in minced candy bars and nuts.
- 4. Pour batter into prepared pan and smooth top. Bake in centre of preheated oven for 35-40 min for Skor bars or possibly 45-50 min for Mars bars, or possibly just till cake begins to pull away from sides of pan. Don't overbake. Cold cake in pan on a wire rack.
- 5. To prepare glaze, combine chocolate and butter in a small saucepan set over low heat. Stir frequently till melted, about 4 min. Or possibly microwave on medium for 1-1/2 min, stirring halfway through. Stir till smooth and thick. Spread over cold cake. Serve thin wedges of room temperature cake with vanilla ice cream. Covered and refrigerated, cake will keep well for up to 4 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 12 servings | |
| Calories 331 | |
| Calories from Fat 199 | 60% |
| Total Fat 23.08g | 29% |
| Saturated Fat 12.53g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 315mg | 13% |
| Potassium 146mg | 4% |
| Total Carbs 30.68g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 17.09g | 11% |
| Protein 5.12g | 8% |
