1 tsp baking soda
¼ tsp salt
1 stick(8 TBSP) unsalted butter, cut into 8 pieces
3 ounces bittersweet chocolate, coarsely chopped
3 large eggs
½ cup light brown sugar
¼ cup sugar
3 TBSP light corn syrup
½ tsp vanilla extract
To make the cake: Whisk the flour, baking soda and salt together. Melt chocolate and butter together using a double boiler.
In a large bowl whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Whisk in the melted butter and chocolate. Still working with a whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour the batter into the pan and jiggle the pan a bit to even out the batter.
Bake the cake at 350F for 40-45 minutes, or until a knife inserted into the centre comes out almost clean. Transfer the pan to a rack and cool he cake for 15 minutes, then run a knife between the cake and the pan and remove the sides of the pan. During baking the cake probably will have puffed to the top of the pan don’t be concerned if tit sinks a little or it if develops a crater in the centre. Cool the cake to room temperature.
When the cake is completely cool, invert it, remove the base of the pan and peel off the paper. Wash and dry the springform pan, and return the cake to it right side up. Refasten the sides around the cake.
- 1 pound dark chocolate (60 to 70% cacao), chopped
- 1-1/2 cups heavy cream
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces
Put the chocolate in a large heatproof bowl and set aside. In a small saucepan, bring the cream to a simmer over very low heat. Pour cream over chocolate. Let the cream and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and cream in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.