Rich, rich, rich … yummy, yummy, yummy … that’s all I got to say about that.
(Recipe courtesy of Gigi Burton, winning entry in Ghirardelli’s Search for America’s Most Intense Chocolate Recipe.)
1. Preheat oven to 325° F. Arrange rack in the center of the oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
2. Melt butter and semi-sweet chocolate chips over a double boiler until smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of an electric mixer fitted with the whip attachment, whip eggs and salt on medium speed until doubled in volume, about 5 minutes.
3. Gently fold, in thirds, whipped eggs into melted chocolate. Pour batter into prepared cake pan and place pan in a water bath. Bake until the cake pulls away from the sides of the pan and is set in the center, about 40 minutes. Remove pan from the water bath to a cooling rack and cool cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake, dip the bottom and halfway up the sides of the pan in warm water and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold, and remove the parchment paper.
4. To prepare the ganache, bring heavy cream to a simmer and pour over milk chocolate chips. Stir gently until smooth; cool slightly. Pour ganache over the top of the cake and spread with an offset spatula to evenly cover. (There will be some ganache leftover.) Chill cake until ganache sets, about 30 minutes. To garnish, grate white chocolate bar on top of cake.
(Recipe courtesy of Gigi Burton, winning entry in Ghirardelli’s Search for America’s Most Intense Chocolate Recipe.)
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This cake is so fantastic, so rich. I’ve made it several times, and my sister requests it for her birthday. I add truffles around the top, so there’s one on each very thin piece. I definitely recommend this for the chocolate lover in your life.
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by Beth Pierce in
Desserts
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Serves: 16 Level: Easy
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lauraqofu on 1.13.2010
Seriously…so good. I recently moved so I couldn’t find my 9×2 inch round cake pan, so I ended up using my much smaller 8 inch rounds and had to use 2 of them. So I had thinner smaller rounds that I stacked and used a chocolate cream cheese frosting as glue. I actually really liked it because the cake is so dense and rich that the different taste and texture kept it from being overwhelming.
Definitely will make this again…as soon as I work off all the calories from this one!!