Chocolate "Beast" Flourless Cake
Incredibly dense and barely an inch tall, this chocolate cake is a a ‘beast’ that looks simply sweet. Be sure to serve some whipped cream or ice cream to offset the rich rich rich chocolate!
(Start the day before you plan to serve)
1 c water
¾ c sugar
9 T unsalted butter, diced
18 oz bittersweet chocolate, chopped
6 large eggs, whisked
Preheat oven to 350 F. Butter a 10 inch springform pan, line pan with a disc of parchment also buttered. Wrap 3 layers of aluminum foil around pan.
Combine water and sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Simmer 5 minutes and remove from heat.
Melt butter in a medium saucepan over low heat, add chopped chocolate and whisk until smooth. Whisk in sugar syrup, cool slightly (about 10 minutes).
Slowly add in eggs until well blended. (Be sure to let the chocolate mixture cool for 10 minutes or so, or your eggs will scramble).
Pour batter into prepared pan. Place cake pan (wrapped in foil) into a large roasting pan and add enough water to come halfway up sides of pan.
Bake at 350F 50 minutes or until the center no longer moves when gently shaken. Cool completely in the pan. Keep it in the pan. Yes, you read that correctly..leave it in the pan to cool and pour the icing over to set up.
1 c heavy cream
8 oz bittersweet chocolate, chopped
Bring whipping cream to a simmer in a small saucepan set over medium heat. Remove from heat. Add chocolate chips and whisk until smooth and glossy. Pour over cooled cake. Refrigerate cake in the pan (remove aluminum foil) until ganache is set, about 2 hours.
Serving suggestion: Top with freshly whipped cream or vanilla ice cream and/or your favorite berries.