Ingredients
Cake:
- 1 cup water
- ¾ cup sugar
- 9 tablespoons 1 stick plus 1 tablespoon butter, diced
- 18 ounces semisweet chocolate chopped
- 6 eggs
Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chopped
Instructions
- Preheat oven to 350°F.
Cake
- Butter 10-inch springform pan.
- Line bottom of the pan with a parchment round; butter parchment.
- Wrap 3 layers of heavy-duty foil around the outside of the pan, bringing it up to the top of the rim.
- Combine 1 cup of water and sugar in a small saucepan and bring to boil over medium heat. Stir till sugar dissolves, then simmer 5 minutes. Remove from heat.
- Melt 9 tablespoons of butter and 18 ounces of chocolate in the microwave.
- Whisk smooth.
- Whisk sugar syrup into chocolate, and cool slightly.
- Add eggs to chocolate mixture and whisk till well blended.
- Pour batter into prepared pan.
- Place cake pan in a large roasting pan and add enough hot water to roasting pan to come halfway up sides of cake pan.
- Bake cake until the center is just set about 50 minutes.
- Remove from water bath; transfer to rack. Cool completely in pan.
Ganache:
- Heat cream in microwave till hot.
- Remove and add chocolate.
- Whisk smooth.
- Pour over top of cake while still in the pan.
- Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
- Carefully run a knife around pan sides to loosen cake; release sides.
- Serve wedges with melted white chocolate, berries, white chocolate curls or all of the above!
Adapted from Liz at That Skinny Chick Can Bake