Chocolate Fondue With Ingrid

Directions

1. For the Lb. Cake: Heat oven to 325 degrees. Lightly butter a 9- by 5-inch baking pan; place on a parchment-lined baking sheet. Set aside. Sift together flour and salt. Set aside.
2. Beat butter with an electric mixer till fluffy. Gradually add in sugar till mix is creamy. Add in Large eggs, 1 at a time, beating well after each addition. Add in vanilla. Gently mix in flour mix c. by c., blending after each addition; pour into pan. Bake till cake springs back when touched, about 1 1/2 hrs. Let cake cold for 10 min, then turn out onto a wire rack. Cold completely and cut into 1-inch cubes for serving.
3. In the top of a double boiler or possibly in a heatproof bowl set over a pan of simmering water, combine chocolate and cream. Stir occasionally till melted. Transfer to a fondue pot, and keep hot. (Since chocolate tends to burn easily, serve the fondue in a fondue pot set over a low, cold flame, such as a lit votive candle. If you're using an alcohol or possibly liquid Sterno burner to heat your mix, make sure to use a diffuser to temper the heat.) Serve with sliced fruit and lb. cake.
4. This recipe yields 4 servings.