Makes 12 servings
For the Cake:
- 1 cup water
- ¾ cup sugar
- 4.5 oz European style unsalted butter, chopped into ½-inch cubes
- 18 oz bittersweet or couverture chocolate (72% or higher), finely chopped
- 6 eggs, slightly beaten
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 oz bittersweet or couverture chocolate (72% or higher), finely chopped
- Preheat oven to 350°. Prepare a 10-springform pan with cooking spray and line the bottom with parchment paper. Spray parchment and sides. Wrap exterior of the spring form pan with three layers of aluminum foil.
- Heat water to boiling in a small saucepan; add sugar and stir to dissolve.
- Place butter and chocolate in a medium bowl. Pour hot sugar water over mixture and let stand 5 minutes, until chocolate is completely melted.
- Add eggs and stir until combined.
- Pour into prepared pan. Place spring form pan in large baking dish and pour enough hot water to come halfway up the sides of the spring form pan.
- Bake for 50 minutes, until the center slightly moves when shaken.
- For the ganache, heat the cream in a small saucepan over medium low heat. Stir in chocolate; let stand for 5 minutes then stir to dissolve.
- Remove cake from the water bath and set on a cooling rack.
- Pour topping over cake.
- Place in refrigerator to set for at least 6 hours or preferably overnight.
- Cut cake with hot dry knife and plate individual slices. Allow individual portions to come to room temperature for optimal flavor. Refrigerate unused cake.
This is one of our most popular chocolate desserts at the restaurant. This cake is for serious chocolate lover only, and is also gluten-free. The ganache topping sinks into the warm cake and then creates a beautiful veil that envelopes the cake. Bake it for your Valentine this year!