6 oz sugar
½ c + 2 T water (5oz)
7 oz unsweetened chocolate
6 oz bittersweet chocolate
9 oz butter (2 sticks + 2T), cubed
3 oz sugar
6 eggs
Heavily grease with butter and line with parchment paper a 10Ó cake pan
Preheat oven to 300
Bring water and sugar to a boil. Remove from heat.
Add chocolates and stir with a whisk until smooth.
Add butter and stir until completely melted (if butter doesnÕt melt, put on med heat and stir constantly Ōtil it melts)
In a KitchenAid bowl, beat eggs and sugar together for 3 minutes, until light and fluffy (beat for less time if you want a denser cake)
Pour egg foam into folding bowl, then add chocolate mixture and fold together – overmixing is ok.
Pour into cake pan and place on a sheet pan. Place in oven, then add water to the pan.
Bake about 20-30 minutes? IÕm really not sure – just check until it is set like a custard
Cool, then freeze in mold with parchment on top.
To unmold, place bottom of pan into hot water for 5 seconds, them invert.
Garnish with whipped cream