Imagine something between a moist, dense, chewy fudge brownie with a thin chocolate ganache. This version of this classic decadence has a lengthy, but simple preparation.

Cake:
1 C. Water
3/4 C. Sugar
1 Stick Unsalted Butter
18 Oz. Semi-sweet chocolate chips
6 Large Eggs

Ganache:
1 C. Heavy Cream
6 Oz. Semi-sweet chocolate chips

Preparation:
Preheat oven to 350 degrees. 
Prepare a springform pan by lightly buttering bottom and sides.

In a medium saucepan, melt the butter over low heat. Add the chocolate chips and stir until smooth.  At the same time, in a small saucepan, bring the water to a boil and add the sugar. Stir until the sugar dissolves and simmer on medium heat for approx. 5 minutes to create a simple sugar syrup.  Add the sugar syrup to the chocolate mixture and stir until well mixed through then add each egg, mixing through til assimilated. Pour this mixture into the springform pan and transfer to the pre-heated oven.  Cook through 40-50 minutes. Remove from oven and cool completely in the pan.

To prepare the ganache, bring the cream to a soft simmer over medium heat and slowly introduce the additional chocolate chips, whisking til smooth.  Pour the ganache over the top of the cake and refrigerate to set, about an hour or so.  Once set, run a knife around the edges of the cake and release the pan-form.
 

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