One of the best flourless chocolate cakes ever. Very rich, so cut small slices. Serve with sweetened mascarpone or whipped cream and fresh berries.
- 1 cup water
- 3/4 cup sugar
- 9 tablespoons (1 stick plus 1 tablespoon) butter, diced
- 18 ounces bittersweet or semisweet chocolate, chopped
- 6 large eggs
- 1 cup heavy whipping cream
- 8 ounces bittersweet or semisweet chocolate, chopped
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round, and butter the parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Doing this will waterproof the pan, protecting it from the water bath it will bake in.
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.
Whisk eggs together in a medium bowl. Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add chocolate mixture to egg mixture one ladleful at a time and whisk until well blended. Pour batter into prepared pan. Place springform pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake cake until center no longer moves when pan is gently shaken, about 45-50 minutes. Remove from water bath and transfer to rack. Cool completely in pan.
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of tart 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.
Can be made 2 days ahead. Cover and keep refrigerated.
To serve, run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.