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8 oz. unsweetened chocolate, very coarsely chopped
Preheat oven to 350°F.
Butter a 9" round pan (not a springform), then line it with parchment paper. Butter the parchment paper.
Place both chocolates in food processor and process until finely chopped.
Combine sugar and 1/2 cup water in a saucepan and bring to a rolling boil. Stir to dissolve sugar. With the processor on, add the boiling sugar syrup to the chocolate through the feed tube. Add the butter, piece by piece, followed by the eggs. Process until very smooth.
Pour the mixture into the prepared cake pan. Set the pan in a larger baking pan and fill the larger pan with warm water halfway up the side of the cake pan.
Carefully transfer the pan to the oven and bake on the center oven rack at 350°F until a sharp knife inserted comes out clean, about 25 to 30 minutes.
Remove the cake pan and transfer to a wire rack to cool for 10 minutes.
Run a sharp knife around the edge of the pan. Cover the pan with plastic wrap and insert it onto a baking sheet. Lift off the pan and peel off the parchment paper. Then invert a cake plate over the cake and invert the plate and baking sheet together so the cake is right side up. Remove the plastic wrap.
Serve the cake warm, cold, or at room temperature.
Poster's Notes:
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
4 oz. semisweet chocolate, very coarsely chopped
1-1/2 cups sugar
1/2 cup water
2 sticks unsalted butter, room temperature, cut in small pieces; also some for buttering parchment paper
5 extra large eggs
This flourless chocolate cake recipe, "Bete Noire," came from my cousin's daughter. She brought it to my kids' house the first time they had Passover.