If I’m going to die from chocolate, let this be the way…..I admit to having a problem, I am a bonafide choc-o-holic! A dark chocolate addict to be specific. Milk chocolate is good but dark chocolate? Yup, that’s my krptonite. Give me dark chocolate anything and we will be friends for life!
I actually had this recipe for years before I tried it. Sad but true. Years ago when my oldest was young, and our only child at the time, my husband and I house-sat for my Aunt and Uncle while they were on vacation. My Aunt was an amazing cook – her recipe for molasses cookies was the first I shared! In her home she had this incredible collection of cookbooks, magazines and recipe boxes which I spent many hours scouring through. Remember this was pre-internet days folks! (I know aka the stone ages!) To add to my plight, we had no copier back then so I hand wrote a lot of recipes of hers that I thought I wanted to try. This recipe was marked with four stars. It sounded pretty good so I copied it. I can tell you two things about this recipe, one, the original name was simply Flourless Chocolate Cake – an accurate yet boring name which doesn’t even come close to describing it! And two, when I finally decided to give this four star recipe a whirl I discovered what I didn’t know I’d been desperately missing – this cake is utterly delicious!
So to my fellow chocolate lovers, if you suffer from the same dark chocolate affliction as me, you must try this! Chocolate Death is a flourless chocolate cake covered in a chocolate ganache…need I say more?
Stop drooling and go make this!
1 c water
3/4 c sugar
9 tbsp butter
18 oz semisweet chocolate, broken up or chopped
9 oz semisweet chocolate, broken up or chopped
1 c heavy cream
2 tbsp softened butter to grease pan
Water for water bath
Preheat oven to 350 degrees.
Line bottom of 9 inch springform pan with parchment paper. Grease parchment and sides of pan with softened butter. Wrap outside of pan in foil up to rim. Do a couple of layers.
In saucepan over medium heat dissolve 3/4 c sugar in 1 c water. Continue to simmer for several minutes then remove from heat.
In separate saucepan over low heat, melt 9 tbsp of butter with the 18 ounces of chocolate. Stirring frequently until melted and smooth. Remove from heat.
Whisk sugar syrup into melted chocolate. When smooth, whisk 6 eggs into chocolate mixture one at a time ensuring eggs are blended. Pour batter into springform pan. Place springform pan into larger rimmed pan like a roasting or baking sheet. Pour water into baking pan, it should come up about 1/3 of the way on the springform pan. Do not skip this step! This helps keep moisture in the cake as it bakes.
Bake cake for 50 minutes or until center appears set. Remove cake from water bath and cool.
Make ganache by heating 9 ounces of chocolate with 1 cup of cream in sauce pan over low heat. Mix till smooth.
Pour ganache over cooled cake while still in springform pan.
Refrigerate cake for at least two hours.
Remove from fridge, run knife around edge of pan before removing sides.
Slice and enjoy!
Note: If you want to add additional toppings, whipped cream, chocolate curls, raspberry or strawberry sauce would all work. However this cake is fantastic on its own!