Rachael Ray Every Day

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Credit: Photography by Peter Ardito

Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In saucepan, stir chocolate, butter, and cocoa over medium until smooth. Let cool to lukewarm. Using electric mixer, beat eggs and 1/2 cup sugar on high until tripled in volume, 3 minutes. Fold in chocolate mixture. Pour into foil-lined 8-inch round cake pan. Bake at 375° until tester inserted into center comes out with wet crumbs attached, about 35 minutes. In saucepan, stir cream and remaining 1 cup sugar over high until bubbly. Spoon over cake. Sprinkle with coconut and pecans. Let cool.

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