|9.7 ounces||SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate (1 baking bar)|
|6 tablespoons||sweet butter|
|3 tablespoons||boiling water|
|1 - 1/8 cups||sugar|
|1/3 cup||light corn syrup|
1. Melt the chocolate and butter in a double boiler. Turn off the burner and stir in the boiling water. Add salt. Then stir in the sugar and corn syrup until blended.
2. Stir in the cream. Scrape down the sides of the pot and make sure everything is well combined.
3. Continuing to keep the pan in the double boiler, cook over medium heat, for 10 minutes without stirring, to a temperature of 150-160 degrees F.
4. Cool the sauce and store it in the refrigerator. To reheat, microwave on low, or set the bowl directly in a pan of barely simmering water.
This Pumpkin Chocolate Swirl Loaf is absolutely perfect for fall! Moist chocolate and pumpkin loaf cake batter swirled together then topped with a delicious ganache. Pumpkin pie spice and cinnamon spices really help take this loaf cake over the top.