Recipe from Bon Appetit
16 servings
Ingredients
For the cake
1C Water
3/4C Sugar
9T Butter diced
18 oz Bittersweet chocolate(not unsweetened), or semi-sweet chocolate, chopped Makes
6ea Large eggs
For the ganache
1C Heavy cream
8 oz Bittersweet(not unsweetened), or semi-sweet chocolate, chopped
Process
For the cake
Preheat the oven to 350F
Butter a 10” springform pan
Line the bottom of the pan with parchment
Butter the parchment
Wrap 3 layers of heavy duty foil around the outside of the pan, bringing the foil to the top rim
Combine 1C of water and 3/4C of sugar in a small saucepan
Bring to a boil over medium heat, stirring until the sugar dissolves
Simmer for 5 minutes
Remove from the heat
Melt butter in a large saucepan over low heat
Add the 18 oz of chocolate and whisk until smooth
Whisk the sugar syrup into the chocolate
Cool slightly
Add eggs to the chocolate mixture and whisk until well blended
Pour the batter into the prepared pan
Place the cake pan in a large roasting pan
Add enough hot water to the roasting pan to come half way up the sides of the cake pan
Bake the cake until the center no longer moves when the pan is gently shaken. This should take about 50 minutes
Remove from the bath
Transfer to a rack
Cool completely in the pan
For the ganache
Bring whipping cream to a simmer in a small saucepan over medium heat
Remove from the heat
Add 8 oz of chocolate and whisk until smooth
Pour over the top of the cake still in the pan
Gently shake the pan to distribute the ganache evenly over the top of the cake
Refrigerate the cake in the pan until the ganache is set. This should take about 2 hours
DO AHEAD:
Can be made 2 days ahead
Cover and keep refrigerated
Run a knife around the pan sides to loosen the cake
Release the sides
Cut the cake into wedges and serve with whipped cream
