Ingredients: Cake-
- 1 cup water
- 3/4 cup sugar
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
- 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 6 large eggs
Ganache-
- 1 cup heavy whipping cream
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Directions:
Cake-
Cake-
- Preheat oven to 350 degrees F.
- Butter a 10-inch-diameter springform pan. Line bottom of pan with a parchment round and butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
- 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.
- 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.
- Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to 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 and transfer to rack. Cool completely in pan.
- Run knife around pan to loosen cake. Release sides. Cut cake into wedges and serve with whipped cream
Ganache-
- Bring whipping cream to a 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. Do Ahead: Can be made 2 days ahead. Cover and keep refrigerated.
No comments:
Post a Comment