Chocolate eclipse

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Chocolate Eclipse
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
  
       2 tb Butter or margarine
       2 oz Unsweetened chocolate
       2 c  Buttermilk or sour milk
       1 ts Vanilla extract
   2 1/2 c  Unbleached flour
   2 1/4 c  Packed brown sugar; divided
       3 ts Baking powder
       1 ts Baking soda
     1/2 ts Salt
       1 c  Semisweet chocolate chips
            ; optional
     1/2 c  Unsweetened cocoa plus
       2 tb Unsweetened cocoa
   2 1/2 c  Boiling water
  
   Recipe by: Still Life with Menu by Mollie Katzen
   Preheat oven to 350.  Grease a 9" x 13" baking pan.
   Melt butter and unsweetened chocolate together.  This is
   most easily done in a microwave, or in a double boiler over
   hot water.  In the meantime, heat buttermilk gently in a
   saucepan until just a little warmer than body temperature.
   Do NOT boil or cook it.
   In a large mixing bowl combine flour, 1 cup of the brown
   sugar, baking powder, baking soda and salt.  Mix well,
   using your hands if necessary to break up any lumps and
   achieve a uniform mixture.  Stir in chocolate chips, if
   using.  Pour the butter/chocolate mixture and the
   buttermilk into the dry ingredients and stir until well
   combined.  Spread into prepared pan.
   Combine remaining 1 1/4 cups of brown sugar with
   unsweetened cocoa in a small bowl.  Sprinkle this over the
   batter in the pan as evenly as possible.  Next, pour
   boiling water gently and evenly over the sugar/cocoa
   mixture; do NOT stir.  It will look as if you are making a
   mud pie; not to worry.  Place the pan immediatley into the
   preheated oven.
   Bake for 30 - 35 minutes, or until the center feels firm to
   the touch. Watch carefully, as it tends to overbrown around
   the edges.  Cool at least 15 minutes before serving.
   The finished result is a cake with a fudgy sauce hidden
   underneath. When serving, invert the cake so that the fudgy
   sauce becomes a topping.
   Fantastic served warm (within 1 - 2 hours of baking) with
   vanilla ice cream or frozen yogurt.  Also good cold; the
   fudge sauce tastes like chocolate pudding.
   Notes:This cake tastes wonderfully rich, but in reality is
   relatively low in fat.  A great celebration cake.JM
  
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