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The Black Beast

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Member since 2007
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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

recipe from the Wilde Roast Cafe

Ingredients You'll Need

1 cup water
3/4 cup sugar
9 TBS unsalted butter diced
18 ounces semisweet chocolate chopped
6 large eggs


1 cup heavy cream
8 ounces semisweet chocolate chopped


Preheat oven to 350 degrees.

Butter 10 inch springform pan. line bottom of pan with parchment paper and butter that.

Wrap 3 layers of foil around pan.

combine 1 cup water and sugar in saucepan. Brin to boil over medium heat. Stir until sugar dissolves. Simmer 5 minutes.

Melt butter in large saucepan over low heat. Add chcolate and whisk until smooth. Whisk sugar syrup into chocolate and slightly cool. Add eggs to chocolate mixture and whisk until well blended. Pour batter into pan. Place cake Pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake until center no longer moves when pan is gently shaken about 50 minutes. Remove from water bath cool on rack


simmer cream over medium heat add chocolate and whisk until smooth. Pour over top of can still in pan. Refrigerate cake in pan about 2 more hours

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