Pound of Chocolate Cake
Preheat your oven to 350 degrees.
Place 13 oz of plain semisweet chocolate, 3 oz of unsweetened chopped chocolate, 3/4 c butter and 1 tsp instant coffee dissolved in 1 tbsp water into a saucepan. Stir constantly over low heat until the chocolate and butter is dissolved and melted.
In a large bowl beat together 4 eggs, 1 1/2 c sugar, 1/2 tsp salt, and 1 tsp vanilla. On low speed, mix in the melted chocolate mixture until well blended. Mix in 1 c flour just until the white disappears from the batter.
Prepare a 8x8 pan and pour the batter into the pan to bake for 50-60 minutes. The cake will look shiny and firm. Cool the cake for 1 hour on a wire cooling rack.
When completely cooled, make your chocolate glaze.
In a medium saucepan heat 1 c milk, 2 tbsp butter and 3 tbsp light corn syrup until the milk is hot and butter is melted.
Before the mixture begins to boil, remove from the heat and stir in 1 1/2 c chocolate chips. Add 1/2 tsp of vanilla and allow all the ingredients to smooth and mix together. Let the sauce sit for a few moments to thicken. Once thickened, pour over the top of the cake. Slice and enjoy!