La Bête Noire Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet chocolate, chopped
6 large eggs
1 cup heavy whipping cream
8 ounces bittersweet or semisweet chocolate, chopped
Preheat oven to 350 degrees.
Butter 10” diameter springform pan. Line bottom of pan with parchment round; butter parchment.
Wrap three layers of heavy-duty foil around outside of pan, bringing foil to top of rim.
Combine water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly.
Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan.
Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache, bring whipping cream to simmer in small saucepan over medium heat. Remove from heat.
Add chocolate and whisk until smooth. Pour over top of cake still in pan.
Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
Barbecue Sauce Ketaner
1 gallon water
1 gallon vinegar
1 cup salt
4 ounces Worcestershire sauce
4 cups oil
Mix all ingredients.