Chocolate Flourless Truffle Cake


1         cup                 water
3/4     cup              sugar
9        Tbs                 unsalted butter
18      oz.                   bittersweet chocolate (Guittard)
6                                  eggs
                                     10" springform pan 
                                     big roasting pan
                                     parchment paper
                                     aluminum foil
1         cup                heavy whipping cream
8         oz                   bittersweet chocolate (Guittard is what we use)



Preheat oven to 300° convection, 350° conventional.  Place shelf in middle of oven. Butter a 10" springform pan, then line the bottom and sides with parchment paper. Wrap pan in several layers of aluminum foil to keep out the water from the water bath in which the cake will be baked.

Boil 1 cup water in microwave or stovetop. Locate a roasting pan that is wide and deep enough to accommodate your springform pan. Combine the 1 cup water and 3/4 cup sugar in a small pan and bring to a boil over medium.  Reduce to a simmer for 10 minutes, stirring until sugar dissolves.  Remove from heat.

If using a block of chocolate, break into small pieces for easier melting. Melt chocolate and butter in the microwave in one-minute increments, stirring well after each minute and watching to avoid the chocolate burning.  We use chocolate discs which do not require any chopping before melting.  If you are starting with a block or bar, chop up before trying to melt in the micro. Add simple syrup to chocolate mixture, whisk well. Allow to cool enough to add eggs.  Whisk in eggs and combine well.  Pour batter into springform pan.

Place springform in center of roasting pan, place in oven. Add enough hot water to the roasting pan to come up to the middle of the springform pan.

Bake until cake is set in the center, about 40 minutes in our oven.  Remove from water bath and cool completely on a rack.

Chop chocolate into small piece if using a block. Melt chocolate and cream together in the microwave in a large glass bowl. Whisk until smooth, then pour over cooled cake (still in the springform) and distribute evenly.  Can refrigerate immediately, or once ganache is set. Allow ganache to set completely before removing from springform pan and cutting into cake.  Garnished with fresh strawberries or raspberries. Store extra cake well-wrapped in refrigerator. Keeps several days.