CHOCOLATE ECLIPSE

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking pan.
• Melt butter and unsweetened chocolate together in a double boiler over hot water.
• In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
• 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 to achieve a uniform mixture.
• Stir in chocolate chips, if using.
• Pour the butter/chocolate mixture into buttermilk.
• add vanilla and then pour into the dry ingredients.
• 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.
• Place the pan immediately into the preheated oven.
• Bake for 30- 35 minutes, or until the center feels firm to the touch.
• Watch carefully, as it tends to over brown around the edges.
• Cool at least 15 minutes before serving.
• Best cooled for 2 hours.
• 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.
• Serve with vanilla ice cream, creme fraiche or whipped cream.