Flourless Blackout Cake Recipe

How to make it

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• Bring sugar and water to a boil, simmer 5 minutes
• Remove from heat
• Melt butter in a saucepan over lowest heat
• Stir in the chocolate and whisk until smooth
• Add eggs to the chocolate mixture ( whisk in, one at a time )
• Then whisk in the sugar syrup until well blended
• Prepare pan:
• Butter a 10 inch spring form pan
• Wrap three layers of foil around outside of the pan bringing foil up to the rim
• Place chocolate mixture into prepared pan
• Place cake pan in a roasting pan and fill with enough hot water till water comes up halfway the sides of the pan
• Bake in a preheated 350F oven until center no longer moves when shaken gently, about 50 minutes
• Remove from water bath
• Let cake cool completely
• Make ganache:
• Heat cream in a saucepan over medium heat- bring to a simmer
• Remove from heat
• Stir in chocolate and whisk to blend
• Pour this over the top of the cooled cake in the pan
• Gently shake pan to distribute topping evenly- don't worry if it is not smooth as your whipped cream will garnish it
• Chill cake in pan until ganache is set about 2 hours
• To serve: run sharp knife around pan to loosen cake
• Release sides
• Cut cake into wedges
• Note: can be prepared 2 days ahead of time
• Cover and keep chilled
• Note 2: I added 2 tsp vanilla to the recipe