Annalee's Bete Noire (Black Beast) |
|
 |
Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 12 |
|
Entered into our 2008 corporate cook-off by Annalee Anderson. Ingredients:
1/2 lb sweet butter, at room temp cut into small pieces |
12 ounces semisweet chocolate |
1/2 cup water |
6 large eggs, at room temperature |
1 1/3 cups sugar |
Directions:
1. Preheat the oven to 350 degrees with the rack in the center of the oven.
2. Butter a 9” cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.
3. Chop both the chocolates into fine pieces and set them aside.
4. Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. Bring to a rapid boil over high heat and cook about 2 minutes.
5. Crack the eggs into a measuring cup with a spout and set aside.
6. With the processor on with the chocolate in it, pur the boiling sugar syrup into the chocolate, then add the butter piece by piece. Add the eggs and process until the mixture is very smooth.
7. Pour the batter into the pan and bake in a water bath. Set the pan in a slightly larger pan or jell roll pan. Set both in the oven and pour hot water into the larger pan.
8. Bake 40-50 minutes; shake to see if set. If it wiggles too much, bake 10 minutes longer. Remove from oven, and water bath. Cool for 30 minutes.
9. Loosen sides with knife, place wax paper over the top and invert, place wax paper side down on a serving platter.
|
|