Adapted from Bon Appetit
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) butter, cut into pieces
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), optional
Raspberries to garnish, optional
Preheat oven to 350. Butter 10 inch springform pan. Line bottom of pan with parchment round, then butter parchment. Wrap 3 layers of heavy duty foil around the outside of the pan, bringing it up to the top of the rim.
Combine 1 cup of water and sugar in a small saucepan and bring to boil. Stir till sugar dissolves, then simmer 5 minutes. Remove from heat.
Gently melt the 9 tablespoons of butter and the 18 ounces of chopped chocolate in microwave. Whisk till smooth. Whisk sugar syrup into chocolate, and cool slightly. Add eggs to chocolate mixture and whisk till well blended. Pour batter into prepared pan. Place cake pan in a large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer jiggles when pan is gently tapped, about 50 minutes. Remove from water bath and place on cooling rack. Cool completely in pan.
Place whipping cream in microwave safe bowl, and microwave till hot. Remove and add the 8 ounces of chopped chocolate. Whisk until smooth. Pour over top of cake still in pan. Gently tilt pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set at least 2 hours.
Cake can be made 2 days ahead. Cover and keep refrigerated.
To serve, run knife around pan sides then release sides. Cut cake into wedges and serve with sweetened whipped cream and luscious red raspberries or the fruit garnish of your choice.