Pellmans chocolate torte cake, was a popular birthday cake request for me and my sister when our birthdays rolled around each year. Then one day, we stumbled across this recipe in a magazine, called “Black Beast”. The title is a little dramatic, but it is yummy if you want something rich and chocolatey!
1 c. water
3/4 c. sugar
9 T butter
18 oz. bittersweet chocolate (not unsweetened, but you may use semi-sweet)
6 large eggs
1 c. heavy cream
8 oz. bittersweet chocolate
Set the oven to 350, and place about 2 quarts (?) of water in a pot to boil.
In another saucepan, combine sugar and water together until dissolved.
Simmer about 5 minutes. Cool.
Combine butter and 18 oz. chocolate and melt in a saucepan, whisking until smooth.
Then whisk in water mixture.
Allow mixture to cool.
Grease bottom of 10″ spring form pan. Wrap 3 layers of heavy duty aluminum foil around the outside of the pan from the bottom to the top of rim. (not inside the rim)
Set inside a large roasting pan with hot water about 1/2 way up the spring form pan.
Bake at 350 for about 50 min until done. Remove from hot water bath and cool.
Simmer heavy cream and whisk in chocolate.
Refrigerate for about 2 hours before serving. I usually let it sit overnight.