Back-To-School Hot Fudge Cake Recipe

For Cake: Heat oven to 350 degrees F. Butter a shallow 9-inch round baking dish.

In heavy 2 qt. saucepan over low heat or bowl in microwave oven, melt chocolate, butter, stirring until smooth. Remove from heat. Stir in egg yolks, flour, set aside.

In large bowl, with electric mixer on high speed, beat egg whites until foamy. Gradually beat in sugar until stiff peaks form. Fold chocolate mixture into beaten whites just until no streaks of white remain.

Pour into buttered dish. Bake 25 minutes or just until set. Center will be soft while edge will puff up but fall upon cooling. Spoon warm cake onto individual plates. Top with whipped cream if desired. Pass hot fudge sauce to serve over top.

For Hot Fudge Sauce: In 1 qt. saucepan, combine sugar and cocoa powder until well blended. Stir in heavy cream until smooth. Add chocolate chips and corn syrup. Cook over low heat, stirring constantly, until sugar dissolves, sauce is smooth.

Remove from heat; stir in vanilla extract. Keep sauce hot by setting saucepan in a pot of hot water until ready to serve. Pour into small pitcher serve immediately.