The Chocolate Beast

• 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!