- 1 c water
- 3/4 c sugar
- 9 Tab (1 stick plus 1 Tab) butter or margarine
- 18 oz semisweet chocolate (I used Guitard chocolate bits)
- 6 large eggs
Preheat oven to 350ºF.
Butter a 10-inch round or 9-inch square cake pan.
Line the bottom of the pan with parchment paper or waxed paper and butter the paper.
Wrap heavy-duty aluminum foil around the outside of the pan, bringing foil to top of rim.
Combine water and sugar in a small pan and heat to boiling, stirring until
sugar dissolves. Lower heat and simmer for five minutes. Remove from heat.
Melt butter in a large sauce pan over low heat. Add chocolate and stir
or whisk until smooth. Stir or whisk the sugar syrup into the chocolate.
Allow to cool slightly. Add eggs and whisk or beat until well blended.
Pour batter into prepared pan. Place pan inside large roasting pan.
Add hot water to roasting pan to come halfway up sides of cake pan,
being careful not to spill any water into the cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes.
Remove from water bath and cool cake completely in pan.
Chocolate Ganache Frosting
- 1 c heavy whipping cream
- 8 oz semisweet chocolate
Bring cream to simmer in small saucepan over medium heat. Remove from heat.
Add chocolate and whisk or stir until smooth. Pour over top of cake in pan.
Refrigerate cake in pan until ganache is set, about two hours.
(Can be made two days ahead. Cover and keep refrigerated.)
To Serve
Run a knife around the pan sides to loosen the cake. Remove cake from pan
and place on serving platter. Cut into serving pieces.
Made by Jim for Jan's Dessert Potluck, August 2006.
Potluck Recipe