Makes 12 servings
1/2 cup (125 mL) BEEHIVE® Corn Syrup
or CROWN LILY WHITE® Corn Syrup
1/3 cup (85 mL) heavy or whipping cream
6 oz (170 g) semi sweet chocolate squares
1/2 cup (125 mL) margarine or butter
1 cup (250 mL) sugar
2 eggs, slightly beaten
1 teaspoon (5 mL) vanilla
1/2 teaspoon (2 mL) baking powder
3/4 cup (175 mL) flour
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) coarsely chopped walnuts
Preheat oven to 350ºF (180ºC). Grease and flour a 12 x 1/2-inch
(30 cm x 1 cm) pizza pan.
Melt semisweet chocolate squares in a 3 pints (3 L) saucepan over medium heat, stirring frequently. Stir in BEEHIVE® or CROWN LILY WHITE® Corn Syrup and heavy cream until well blended. Remove
1/2 cup (125 mL) chocolate sauce; set aside. Return saucepan to burner and reduce heat to low. Add butter and sugar to remaining sauce; stir until butter is melted Remove from heat.
Note: Do NOT boil mixture.
Stir in eggs and vanilla. Gradually stir in flour, baking powder, salt and nuts. Pour into prepared pan. Bake 20 minutes or until firm; cool on rack. (Cool in pan 10 minutes; remove pans and cool on wire racks.)
Top with ice cream, fruit, nuts,
and drizzle with reserved
chocolate sauce.
Top with ice cream, fruit, nuts,
and drizzle with reserved
chocolate sauce.