Makes 12 servings
6 oz (170 g) semi sweet chocolate squares
1/2 cup (125 mL) CROWN LILY WHITE® Corn Syrup
or BEEHIVE® Corn Syrup
1/3 cup heavy or whipping cream
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 CROWN LILY WHITE® or BEEHIVE® 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.
chocolate sauce.