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1
Preheat oven to 300 degrees.
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2
Grease one 10 round cake pan.
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3
You will need a pan larger than your cake pan to make a water bath.
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4
You will set the cake pan in it and fill with water halfway up sides of cake pan with boiling water (so boil enough water).
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5
FOR THE CAKE:
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6
In small heavy saucepan over medium heat, combine the water, salt and sugar.
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7
Stir until completely dissolved, then set aside.
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8
Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate.
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9
Pour the chocolate into an electric mixer bowl.
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10
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time.
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11
Beat in the hot sugar-water mixture.
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12
Slowly beat in the eggs one at a time.
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13
Pour the batter into the prepared pan.
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14
Put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
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15
Bake cake in the water bath in oven for 45 minutes.
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16
The center will still look wet.
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17
Cool cake in pan on rack (cake will fall in center).
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18
Best if overnight.
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19
Glaze if desired.
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20
To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
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21
TO MAKE THE GLAZE
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22
Bring cream and corn syrup to simmer in medium saucepan.
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Remove from heat.
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24
Add chocolate and whisk until melted and smooth.
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25
Place cake on cake rack set over baking sheet (this will be messy).
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26
Spread 1/2 cup glaze smoothly over top and sides of cake.
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27
Put in freezer and freeze until almost set, about 3 minutes.
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28
Pour remaining glaze over cake; smooth sides and top.
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29
Chill until glaze is firm, about 1 hour.
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30
Can be made 1 day ahead.
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31
Cover with cake dome and store at room temperature.
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32
Garnish with chocolate shavings or leaves.
