2/3 cup butter or marg, softened
1 ¼ cup sugar
½ cup corn syrup
2 eggs
1 ¼ cup flour
½ cup baking cocoa (I used Hershey’s Special Dark)
½ t salt
3 tablespoons milk
2 cups chopped walnuts
Ganache:
1 cup whipping cream
8 squares (1 oz each) semisweet chocolate, chopped or broken into pieces
Cream butter and sugar. Add corn syrup. Add eggs, 1 at a time, beating well after each addition. Combine flour, cocoa, salt and add to creamed mixture alternately with the milk. Fold in walnuts. Spread into a greased 10 inch spring form pan. (Or line a 9 x 9 square with foil and grease well) bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1 in. from the side comes out clean. Cool on a wire rack.
For Ganache, bring cream to a boil in a saucepan. Remove from heat and add all the chocolate and stir until melted. Cool completely.
Remove sides of spring form pan or remove foil from the pan and then remove foil. Pour or spread the cooled ganache over the top, let drip down sides. Let stand till set and place in fridge to help the ganache get firmer.
Cut in to wedges or squares. Can be garnished with desired toppings: andes mint, or raspberries, or a drizzle of caramel ice cream topping and cool whip.
submitted by Janice Robinson
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