DECADENT CHOCOLATE CAKE

FOR THE CAKE

1/2 cup dark corn syrup

1/2 cup (1 stick) butter or margarine

1 cup semisweet chocolate morself

1/2 cup sugar

3 large eggs, lightly beaten

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup chopped pecans or walnuts

FOR THE CHOCOLATE GLAZE

2/3 cup semi sweet chocolate morsels

1/4 cup dark corn syrup

2 tablespoons butter or margarine

2 teaspoons whipping cream

FOR THE CHOCOLATE LEAVES

2 squares (2 ounces) semisweet chocolate, coarsley chopped

8 lemon leaves

SERVES 10

MAKING THE CAKE

Preheat oven to 350 degrees. Grease a 9 inch round cake pan. In a saucepan, combine corn syrup and butter; bring to a boil. Stir in chocolate morsels. Remove from heat.

In a medium bowl, combine sugar, eggs and vanilla; stir into chocolate mixture. In another bowl, combine flour and nuts; add to chocolate mixture.

Pour batter into prepared pan; smooth top. Bake cake until a toothpick inserted in center comes our clean, about 30 minutes. Transfer to a wire rack and cool for 10 minutes. Turn cake otno rack and cool completely.

MAKING THE GLAZE

In a saucepan, melt chocolate, corn syrup and butter over low heat; stir in cream. Pour glaze over cooled cake.

MAKING THE CHOCOLATE LEAVES.

Line a baking sheet with waxed paper. In the top of a double boiler set over simmering, not boiling water, melt chocolate. Paint chocolate over one side of each lemon leaf.

Place leaves, chocolate-side up, on prepared baking sheet. Chill until set.

Gently peel each leaf away from the chocolate.

Arrange chocolate leaves around edge of cake.

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