Ingredients

  • 220 grams butter, unsalted
  • 340 grams plain chocolate, expensive
  • 5 large eggs
  • 200 grams sugar, caster
  • 7 tablespoons water
  • Chantilly Cream
  • 155 milliliters whipped cream
  • 1 teaspoon vanilla
  • 1 teaspoon brandy
  • 1 teaspoon triple Sec
  • 20 grams sugar, caster
  • 2 tablespoons sour cream

Directions

1. Reheat oven to 300*F/150*C/GM 2 and place oven rack in middle of oven. Butter a 10" round cake pan and line with parchment paper, then butter again.
2. Melt chocolate with butter in a large bowl set over barely simmering water until just smooth, then remove from heat.
3. Beat together eggs and 1/3 of sugar in a large bowl until tripled in volume and thick enough to form a ribbon.
4. Heat remaining sugar and water until sugar dissolved and syrup is clear. Pour hot syrup into melted chocolate, stirring to combine, then cool 10 minutes. Add chocolate syrup, a little at a time, to egg mixture, beating at medium speed, and continue to beat until just incorporated, then pour batter into cake pan.
5. Put cake pan into a roasting pan lined with a kitchen towel, then add enough boiling hot water to reach about 3/4 of the way up side of cake pan. Bake until just set, 50 to 60 minutes.
6. Cool cake completely in water bath before unmolding, at least 2 hours. Run a thin knife around edge of pan to loosen, then invert onto a platter. Peel off parchment.
7. Cake can be made 6 hours ahead and kept in pan, covered, at room temperature.
8. Chantilly Cream: Softly whip cream. Add remaining ingredients and whip until medium peak. Keep refrigerated until ready to use.

Notes
Serving Ideas:Original serves 6.


Categories
CakesPuddings
Keywords
CakesPuddings
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