I’ve heard rumors about this notorious flourless cake when a friend in my group brought it to a recent gathering. Since I had previous commitments I couldn’t attend the gathering and try this black beast. I figured I’d get the recipe and make it another time. Here she is:
This cake is not for the faint of heart nor the non-chocolate lover. It’s very rich and very decadent. I find that a little taste goes a long way. Here’s the recipe
1 cup water
¾ cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
9 ounces bittersweet (not unsweetened) chocolate, chopped
9 ounces semisweet chocolate, chopped
6 large eggs
1 cup heavy whipping cream
4 ounces bittersweet chocolate, chopped
4 ounces semisweet chocolate, chopped
Preheat oven to 350 degrees F.
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.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.
For the 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.
Cover and keep refrigerated.