2 sticks unsalted butter,
softened, plus
additional for pan
3 cups semi-sweet chocolate
baking chips
8 large eggs,
cold
1/4 teaspoon salt
1/2 cup heavy cream
1 cup milk chocolate
baking chips
2 ounces white chocolate,
chilled
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Preheat
oven to 325 degrees. Arrange rack in center of oven. Butter the bottom
and sides of a 9 by 2-inch round cake pan and line the bottom with
parchment paper.
Melt butter and semi-sweet chocolate chips over double boiler until
smooth; cool slightly. Meanwhile, with a hand mixer or in the bowl of
an electric mixer fitted with the whip attachment, whip eggs and salt
on medium speed until doubled in volume, about 5 minutes.
Gently fold, in thirds, whipped eggs into melted chocolate. Pour batter
into prepared cake pan and place pan in water bath (see note below).
Bake until the cake pulls away from the sides of the pan and is set in
the center, about 40 minutes. Remove pan from water bath to a cooling
rack and cool cake completely in pan. Cover with plastic wrap and
refrigerate overnight. To remove cake, dip the bottom and halfway up
the sides of the pan in warm water and run a thin metal spatula around
the inside of the pan. Invert onto a plate to unmold, remove parchment
paper.
To prepare ganache, bring heavy cream to a simmer and pour over milk
chocolate chips. Stir gently until smooth; cool slightly. Pour ganache
over top of cake and spread with an offset spatula to evenly cover.
(There will be some ganache left over.) Chill cake until ganache sets,
about 30 minutes. To garnish, grate white chocolate bar on top of cake.
Makes 8 to 12 servings.
Water bath: Fill a shallow container with warm water and place the cake
pan in it. The water should reach about an inch up the cake pan. The
water bath gently cooks the cake.
Recipe exerpted from The Ghirardelli Chocolate Cookbook by The Ghirardelli Chocolate Company
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