Lora brodys bete noire

1 Servings

Ingredients

Quantity Ingredient
8 ounces Unsweetened chocolate
4 ounces Semisweet chocolate
½ cup Water
1⅓ cup Sugar
½ pounds Sweet (unsalted) butter at
Room temp, cut in small
Pieces
5 larges Eggs at room temp

Directions

Preheat the oven to 350 degrees with the rack in the center of the oven. Butter a 9-inch cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely.

Butter the paper. Chop both the chocolates into fine pieces and set them aside. Combine the water with 1 cup of the sugar in a heavy 1-½-quart saucepan. Bring to a rapid boil over high heat and immediately add the chocolate pieces, stirring until they are completely melted. Then add the butter, piece by piece, stirring to melt it completely. Place the eggs and the remaining ⅓ cup sugar in either the bowl of an electric mixer or a regular mixing bowl. For a cake with a crunchy crust: beat the eggs and sugar in the electric mixer until they have tripled in volume. For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves. Add the chocolate/butter mixture to the eggs and mix to incorporate completely. DO NOT OVERBEAT!--This causes nasty air bubbles. Spoon and scrape the mixture into the prepared pan. Set the pan or sturdy jelly-roll pan. Set both in the oven and pour hot water into the larger pan. Bake for 25-30 minutes. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. Serve with either a chocolate ganache glaze or a white chocolate sauce.

****Chocolate Ganache

1 cup heavy cream 10 oz bittersweet chocolate, cut into small pieces Scald the cream. Add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.

****White Chocolate Sauce

1 cup heavy cream 9 oz Tobler Narcisse, cut into small pieces ½ Drambuie

Scald the cream, then off the heat, add the chocolate. If milk solid do not dissolve, process for a few second in a food processor or blender. Add the Drambuie.

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