La Bete Noire...adapted from Bon Appetit
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon)butter, diced
18 ounces semisweet chocolate, chopped
6 large eggs
1 cup heavy whipping cream
8 ounces semisweet chocolate, chopped
Lightly sweetened whipped cream (I always add a dash of vanilla along with a 1/4-1/2 cup
powdered sugar per cup of cream)
Preheat oven to 350°F. Butter 10 inch springform pan. Line bottom of pan with parchment
round; 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 the 9 tablespoons of butter and the 18 ounces of chocolate in microwave. Whisk sugar
syrup into chocolate, and 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; transfer to rack. Cool completely in pan.
Heat whipping cream in microwave till hot. Remove and add chocolate. 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.
Cake can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with
whipped cream and luscious red raspberries or the fruit garnish of your choice.