A little bit of this truffle-like cake goes a very long way. It also freezes well and is good straight from the freezer on warmer days.
Adapted from Pimentos Riverside Restaurant & Lounge.
1 pound bittersweet chocolate
1½ cups (3 sticks) unsalted butter
¾ cup sugar, divided
½ cup water
whipped cream for garnish
1. Preheat oven to 300°F. Butter a 10-inch springform pan. Wrap the outside with heavy-duty foil, to prevent leakage during baking. Have ready a roasting pan large enough to hold the springform pan.
2. In the top of a double boiler over medium heat, melt chocolate, butter, ½ cup of the cup sugar, and water. Stir until smooth and let cool slightly.
3. In a large bowl, using an electric mixer on medium speed, beat eggs with remaining ¼ cup sugar until thick and lemony. Gently fold chocolate mixture into egg mixture. Pour into prepared pan, smoothing the surface if needed.
4. Place pan in the roasting pan and pour in very hot water halfway up the sides of the cake pan. Bake until set, about 45 to 50 minutes. Remove springform pan from roasting pan and let cool on a wire rack to room temperature, then refrigerate until chilled.
5. To serve, slice cake into thin wedges and top with a dollop of whipped cream if desired.
Makes 12 to 16 servings