I made it with semi sweet chocolate in the cake and bittersweet chocolate for the ganache. Absolutely amazing! Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. It is so rich that all you need is the tiniest slice to feel satisfied and indulgent. It's so rich and decadent. I just made this for my birthday and everyone loved it. Excellent! Remove from heat. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Going to try it with mint chocolate ganache next time! Spoon and scrape the mixture into the prepared pan. Easy to make and love the ganache. It was so simple and elegant. So easy too. I have been making this for birthdays and special occasions since 2007! Could easily update with espresso, orange or raspberry flavors, but plain ol' chocolate is excellent. 21.4 g — this causes nasty air bubbles. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I will definitely be making this again. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. It is best to showcase the best chocolate you can find, but I have also made it with Bakers chocolate to rave reviews. Unfortunately I have been unable to find it. The recipe is perfect as is and I will make it again without changing a thing. Don't tell anyone, but this is one of the easiest, most decadent recipes I have ever had the pleasure of making...and eating! Made this for Christmas dessert for the gluten intolerant. Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are completely melted. Gently shake pan to distribute ganache evenly over top of cake. Add enough hot water to roasting pan to come halfway up sides of cake pan. 8 tablespoons (1 stick) salted butter, cut into 16 pieces, plus more for the pan ), yet it is also delicious as is. Whenever I'm looking to impress, this is a go-to without hesitation! Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. As others have said, this is VERY rich. I did not make the ganache and simply dusted with cocoa. The cake is much creamier than I expected. I had a memorable double chocolate cookie recently in which black pepper was added so I added a tsp in along with a tbsp of cinnamon for a little warm heat and will be serving it with a raspberry lime sorbet. (Ed. When I found this recipe I was eager to try it as it seemed quick and easy. I usually make a raspberry or blood orange sorbet to serve with it to balance the richness. I served this with fresh raspberries and whipping cream but I think strawberries would be just as nice. Alex enjoys this best straight out the fridge, cold. I used a good quality semi-sweet chocolate for the cake and 1/2 and 1/2 of bittersweet and semi-sweet for the ganache, (I think its imperative to spend a little extra for the good stuff in a cake like this) I ended up only making 1/2 of the recipe for the ganache and it worked out great. Pour batter into prepared pan. What a fantastic recipe. Bring to boil over medium heat, stirring until sugar dissolves. Dusted with powdered sugar and garnished with strawberries and blackberries. I��ve made this numerous times. Set both in the oven and pour hot water into the larger pan. Best when made ahead and sits in fridge overnight!!!!! Add eggs to chocolate mixture and whisk until well blended. Not bad, but a little too "one note" as a previous reviewer has said. Mine had the consistency of a torte or truffle. Perfect perfect perfect. So creamy and rich. Preheat oven to 350°F. Bring whipping cream to simmer in small saucepan over medium heat. Definitely my new go to chocolate cake recipe. I made this into six 4" mini tortes, and baked for about 30 minutes, maybe a little longer- I just kept checking until the middles didn't jiggle much. So yes, do make this! For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves.