Chocolate Sin Cake

By FASCN8G

Ingredients

• Ganache:
• 16 oz bittersweet chocolate, coarsely chopped
• 4 oz unsweetened chocolate, chopped
• 3/4 lb unsalted butter, diced
• 1/2 cup freshly brewed espresso or 1 T instant espresso powder dissolved in 1 cup water
• 1/2 cup golden brown sugar, packed
• 4 large eggs, beaten to blend
• 1/2 cup sugar
• 8 egg yolks
• 1 cup cream
• 7 oz chocolate
• 2/3 cup cream

Preparation

Step 1

Preheat oven to 350. Line bottom of 9-inch diameter cake pan with parchment. Place all chocolate in large bowl. Bring butter, espresso, sugar to boil in medium saucepan, stirring to dissolve sugar. Add to chocolate, whisk until smooth. Cool slightly. Whisk in eggs.
Pour batter into prepared pan. Place cake pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of cake pan. Bake until center of cake is set and tester inserted into center comes out with a few moist crumbs attached, about 1 hour. Remove pan from water and chill overnight.
Cut around pan sides to loosen cake. Using oven mitts as aid, hold pan bottom over low heat for 15 seconds, warming slightly to release cake. Place platter over pan. Hold pan and platter together tightly and invert. Lift off cake pan, peel off parchment.
Cover with ganache and berries if desired.