Clark Cake

• 1 lb butter
• 1 cup espresso
• 1 cup dark brown sugar
• 8 eggs
• 12 ounces semisweet chocolate
• 8 ounces semisweet chocolate
• 12 tablespoons butter
• 5 teaspoons water
• 1 tablespoon corn syrup

1. Melt the butter, espresso, and brown sugar in a pan until sugar is fully dissolved.
2. Pour over chocolate and let melt.
3. Stir until smooth.
4. In a bowl slightly beat the eggs.
5. Blend eggs into chocolate mixture.
6. Spray 9 inch spring form pan with cooking spray.
7. Line the pan with parchment paper and place in a water bath.Bake in oven for 1 hour at 350.
8. Cool cake at room temperature then cover and chill.
9. Combine remaining ingredients in a microwave safe bowl, reduce microwave to 50% power and cook for 3 minutes.
10. Whisk until smooth.
11. Remove cake from spring form pan and place on serving platter.
12. Pour over chilled cake and smooth to edges so that it dizzles down the side of the cake.

butter, espresso, brown sugar, eggs, chocolate, chocolate, butter, water, corn syrup

Taken from www.food.com/recipe/clark-cake-525198 (may not work)