1 c Sugar syrup - 1 c sugar
-boiled for 4 minutes with
-1/2 c water
6 oz Bittersweet chocolate (I
-used Kona Vintage 1993)
6 oz Unsweetened chocolate (I
-used Baker's)
8 oz Unsalted butter
6 lg Eggs
1/3 c Sugar
Preheat oven to 350 F.
Grate both of the chocolates as fine as your patience allows.
Make sugar syrup, and while it's still hot add all the chocolate,
which will seize and look terrible; do not panic. Cut the butter
into double pats and blend it in gradually (the mixture will unseize).
Beat eggs until ivory colored and tripled in volume, the sugar
added in several additions. Gently fold the chocolate mixture into
the eggs, stirring only enough to mix. Bake 25-35 minutes in a
buttered 8" square or 9" round pan that has been lined with
buttered wax paper. Cake (?) should be tested after 25 minutes
with the point of a knife - if the blade comes out cleanish, the
dish is done (it took me 30).
Allow to cool for 10 minutes, invert over serving dish, peel off
wax paper, and cover until serving. If cake is served warm, it will
have a loose pudding-cakey texture; if served cool, it will be more
like a very dense brownie. Serve with any custard sauce if warm or
with whipped cream if cool.
