Believe it or not, this cake is super easy but it does take time so, prepare accordingly.
- 9 oz granulated sugar
- 8 oz bittersweet chocolate
- 7 oz unsalted butter (melted)
- 5 eggs (room temperature)
Cut a circle of parchment to fit the bottom of a 10″ round baking pan. This will make your cake easier to remove. I also cut strips to fit the sides, but you don’t have to. If you do, the parchment will stick to the sides with a little butter while you’re pouring the mix in.
Preheat the oven to 300F degrees.
Break your chocolate into small bits (I use a kitchen mallet), then melt the chocolate in a bain maire. Add your melted butter and sugar to the melted chocolate and combine. Now add your eggs one at a time, mixing them in thoroughly until blended.
Pour the mix in your prepared pan. Place your pan inside a larger pan and fill with water to about half way up your baking pan (just like creme brulee). This keeps the chocolate custard from getting too warm too fast. It needs to cook slowly or the eggs (your stabilizer) will scramble.
Bake for 2 hours. Yes, TWO HOURS.
The top will rise and slightly crack. It may seem like it’s still not “done” when you take it out. Good. It should be slightly wiggly. Put it in the refrigerator overnight. Don’t cover it. In the morning it will be flat and heavy and ready to glaze.
Glaçage (I’m giving you the recipe I used, but the link below gives another recipe. There are so many variations of this “mirror glaze”.) Be sure to leave a comment if you think you have the perfect recipe!
- 2 tsp cold water
- 1.5 tsp powdered gelatin
- 1/2 cup sugar
- 1/4 cup water
- 1 tsp Karo syrup
- 2/3 cup unsweetened cocoa powder
- 1/2 heavy whipping cream
Mix gelatin and 2 tsp water in a small bowl. Set aside.
In a pan, dissolve water & sugar over low heat. Add Karo syrup and whisk.
Add cocoa powder. Add cream. Mix and heat just to a boil.
Strain mix and cool for 10 minutes.
Add gelatin mix and pour in a glass bowl. Let cool to 70F degrees and pour over cake.
Back in the fridge (uncovered)…
I made some chocolate leaves by painting the back of real leaves with chocolate and putting them in the freezer for a while. Once they’re frozen, you can peel the real leaves off. The chocolate retains their impressions. Make sure your decorations are tempered so they don’t melt at room temperature.
I used parchment paper strips to mask my cake and then dusted it with green tea powder and confectioners sugar, then added a strawberry.