This should be made for dinner parties or to take to a potluck as there is no way for two people to finish this alone, not even if they ate it everyday for a week!
Le Bete
Noire
Cake:
- 1 cup water
-
¾ cup sugar
-
9 tablesppon unsalted butter, diced
-
18 ounces of bittersweet or semisweet chocolate, chopped
-
6 large eggs
Ganache:
-
1 cup heavy whipping cream
-
8 ounces bittersweet or semisweet chocolate, chopped
-
light sweetened whipped cream
Direction:
For cake:
1.
Preheat oven to 350°F. Butter 10-inch-diameter springform pan.
2.
Line bottom of pan with parchment round; butter parchment.
Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of
rim.
3.
Combine 1 cup water and sugar in small saucepan. Bring to boil
over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from
heat.
4.
Melt butter in 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.
5.
Pour batter into prepared pan.
6.
Place cake pan in large roasting pan. Add enough hot water to
roasting pan to come halfway up sides of cake pan.
7.
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 pan.
For ganache:
1.
Bring whipping cream to simmer in small saucepan over medium
heat. Remove from heat. Add chocolate and whisk until smooth.
2.
Pour over top of cake still in pan. Gently shake pan to
distribute ganache evenly over top of cake.
3.
Refrigerate cake in pan until ganache is set, about 2 hours.
DO
AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run
knife around pan sides to loosen cake; release sides. Cut cake into wedges and
serve with whipped cream.
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