Ingredients: |
Ingredients: Cake:
1 cup water
3/4 cup sugar
9 Tbsp butter, diced
18 oz bittersweet or semisweet chocolate, chopped
6 large eggs
Gananche:
1 cup heavy cream
8 oz bittersweet or semisweet chocolate, chopped
Lightly sweetened whipped cream
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Directions: |
Directions:FOR THE CAKE:
Preheat oven to 350º.
Butter 10 inch diameter springform pan. Line bottom with parchment and butter parchment.
Wrap 3 layers of heavy duty foil around the outside of the pan, bringing foil to top of rim.
Combine 1 cup water and sugar in a small saucepan, Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes. Remove from heat.
Melt butter in a large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place pan in a large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in the pan.
FOR THE GANACHE:
Bring whipping cream to simmer in a small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
Run knife around pan sides to loosen cake, release sides. Cut into wedges and serve with whipped cream. |
This recipe for La Bete Noire is from