Flourless Chocolate Truffle Cake

Since we've been in the flower business, the meaning of Valentine's Day has changed dramatically.  No more romantic weekend getaways or fancy dinners out, just long, stressful hours and more red roses than we care to count.  We are usually exhausted by the end of the day, and look forward to a peaceful family dinner.  If you are celebrating Valentine's Day at home this year like we are, our Flourless Chocolate Truffle Cake is, in our humble opinion, the perfect chocolate dessert.  With a pound and a half of chocolate, the cake is so rich, a small slice will satisfy the most devoted chocoholic.  It is amazingly easy to make, and keeps well in the refrigerator.   Just be sure to use high-quality bittersweet chocolate since this cake is all about the chocolate. 

Flourless Chocolate Truffle Cake

Ingredients

Cake

1        cup         water
3/4     cup         sugar
9        Tbs         unsalted butter
18      oz           bittersweet chocolate***
6                       eggs
                         10" springform pan
                          big roasting pan
                          parchment paper
                          aluminum foil

Ganache

1         cup        heavy whipping cream
8         oz          bittersweet chocolate***

***use the best quality bittersweet chocolate you can find.  Our favorite is Valrhona Caraibe (we use the discs).  El Rey, Guittard and Callebaut are also excellent. 

Procedure

Cake

1. Preheat oven to 300° convection, 350° conventional.  Place shelf in middle of oven.
   
2. Butter a 10" springform pan, then line the bottom and sides with parchment paper (it will stick on thanks to the butter).  Wrap pan in several layers of aluminum foil to keep out the water from the water bath in which the cake will be baked.
3. Fill a tea kettle and bring water to a boil.  If it boils before you're ready to stick your cake in the oven, just set the kettle aside.  The water will stay hot enough.  Locate a roasting pan that is wide and deep enough to accommodate your springform pan.
4. Combine the 1 cup water and 3/4 cup sugar in a small pan and bring to a boil over medium.  Reduce to a simmer for 10 minutes, stirring until sugar dissolves.  This is really just a simple syrup with a little less sugar than the typical 1:1 ratio of water to sugar.  Remove from heat.
5. Melt chocolate and butter in the microwave in one-minute increments, stirring well after each minute and watching to avoid the chocolate burning.  We use chocolate discs which do not require any chopping before melting.  If you are starting with a block or bar, chop up before trying to melt in the micro.
6. Add simple syrup to chocolate mixture, whisk well, then allow to cool enough to add eggs.  Whisk in eggs and combine well.  Pour batter into springform pan.
7. Place springform in center of roasting pan, place in oven, then add enough hot water to the roasting pan to come up to the middle of the springform pan.
8. Bake until cake is set in the center, about 40 minutes in our oven.  Remove from water bath and cool completely on a rack.

Ganache

1. Melt chocolate and cream together in the microwave in a big pyrex measuring cup or similar.  See our earlier note re starting with discs vs. a bar or block before you start nuking your chocolate.  Whisk until smooth, then pour over cooled cake (still in the springform) and distribute evenly.  
2. Can refrigerate immediately, or once ganache is set. Allow ganache to set completely before removing from springform pan and cutting into cake.   
3. Make chocolate shavings with a microplane, and serve slices topped with shavings and fresh raspberries, with a dollop of creme fraiche, whipped cream, or raspberry sauce on the side.
4. Store extra cake well-wrapped in refrigerator.
5. Keeps several days.