Chocolate Eclipse

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This recipe comes from Mollie Katzen's Still Life with Menues. She said "This dessert is fashioned after one of my mother's specialties that she would make about once a year (usually when a grade as hook teacher came over for lunch). It is a soft, moist chocolate cake with a built-in puddinglike sauce that ends up underneath."

Ingredients
2 tablespoons butter
2 ounces (2 squares) unsweetened chocolate
2 cups buttermilk at room temperature
1 teaspoon vanilla extract
2 ½ cups (10 5/8 ounces) unbleached white flour
2 ¼ cups packed brown sugar (15 3/4 ounces)
3 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup semisweet chocolate chips (optional)
½ cup + 2 tablespoons (1 7/8 ounces) unsweetened cocoa powder
2 ½ cups boiling water

Directions
Preheat oven to 350F. Grease a 9x13-inch baking pan. A glass Pyrex ne is nice if you have it.
Melt butter and chocolate together.
Combine buttermilk with chocolate mixture and vanilla.
In a large mixing bowl combine flour, 1 cup (7 ounces) brown sugar, baking powder, baking soda and salt. Mix well (use your hands if necessary) to break up any lumps of brown sugar, making it as uniform as possible. Add chocolate chips, if desired.
Pour in the wet ingredients and stir until well combined. Spread in the greased pan.
Combine the remaining 1 ¼ cups (8.75 ounces) brown sugar with the cocoa powder in a small bowl. (Fingers work well here). Sprinkle this mixture as evenly as possible over the batter.
Pour on the boiling water. It will look terrible and you won't believe you are actually doing this, but try to persevere.
Place immediately in the preheated oven. Bake for 30-40 minutes, or until the center is firm to the touch.
Cool at least 15 minutes before serving. Invert each serving on a plate so the sauce on the bottom is on top. Serve hot or at room temperature.

Mollie's Note: Chocolate Eclipse tastes best about an hour or two after emerging from the oven. For an ultimate experience,serve it with vanilla ice cream.

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