Recipes posted on November 22, 2010 11:59
6 oz. dark chocolate 7 oz. unsweetened chocolate 3/4 cups water
9 oz. unsalted butter, room temp. 6 oz. sugar 6 eggs
3 oz. sugar 1 Tablsp melted butter - (to use in pan)
Preheat oven to 350 - Brush a 10" springform pan with melted butter, line the
bottom of the pan with parchment paper, brush with a little melt butter again,
Cover the outside of the pan with foil, set aside.
Chop with chocolate. Combine the water and 6 oz. sugar in a saucepan and bring to
a boil....mix well. Remove from heat and stir in the chocolates and butter until
all are melted. with an electric mixer, beat the eggs and 3 oz. sugar until fluffy.
Fold the chocolate mixture into the eggs . Pour into your prepared pan. Bake in a hot water bath
for about 40 mins or until the cake feels firm. Chill the cake for 2 hours or preferably
overnight before unmolding. To remove cake from pan:
warm the pan over a gas or electric burner and remove outer pan, invert onto a plate and
remove the bottom of the pan....peel off the parchment paper.
Top with peppermint pieces. Serve at room temp.