La Bete Noire Cake 1 cup water 3/4 cup sugar 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced 18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 6 large eggs Ganache 1 cup heavy whipping cream 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Whipped cream for topping Preheat oven to 350 degrees. Butter a 10-inch-diameter springform pan. Line the bottom of the pan with a parchment round; butter the parchment. Wrap three layers of heavy-duty foil around the outside of the pan, bringing the foil to the top of the rim. Combine 1 cup water and the sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer 5 minutes. Remove from heat. Melt the butter in a large saucepan over low heat. Add chocolate and whisk until smooth. Whisk the sugar syrup into the chocolate; cool slightly. Add the eggs to the chocolate mixture and whisk until well blended. Pour the batter into the prepared pan. Place the cake pan in a large roasting pan. Add enough hot water to come halfway up the sides of the cake pan. Bake until the center of the cake no longer moves when the pan is gently shaken, about 50 minutes. Remove from water bath; transfer to a rack and cool completely in the pan. To make ganache: Bring whipping cream to a simmer in a small saucepan over medium heat. Remove from heat. Add the chocolate and whisk until smooth. Pour over the top of the cake still in the pan. Gently shake the pan to distribute the ganache evenly over the top of the cake. Refrigerate cake in pan until ganache is set, about 2 hours. To serve, run a knife around the pan sides to loosen and release sides. Cut cake into wedges and serve with whipped cream. Store in refrigerator.
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