I made this for my sister in law’s birthday. It tasted like a cross between a brownie and fudge.
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
1.Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2.In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3.Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4.Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5.Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6.Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. Cover with hard chocolate ganache glaze (recipe below)
Hard Chocolate Ganache Glaze
1/2 cup unsalted butter
10 (1 ounce) squares semisweet chocolate
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat. Let glaze cool slightly before spreading over the torte. Chill overnight.
Top with raspberry puree (blended raspberries (frozen & thawed are fine) and sugar) and fresh homemade whipped cream.