Cake 1 cup water 3/4 cup sugar 9 Tablespoons (1 stick plus 1 Tablespoon) unsalted butter, diced 18 ounces bittersweet or semisweet chocolate, chopped 6 large eggs
Ganache 1 cup heavy whipping cream 8 ounces bittersweet or semisweet chocolate, chopped
Lightly sweetened whipped cream
For Cake: Preheat oven to 350 degrees. butter 10-inch springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavey-duty foil around outside of pan, bringing foil to top of rim. combine 1 cup water and sugar in small saucepan. Bring to a 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 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 caake until center no long 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 choclate 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.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Makes 16 servings.
Jason Aronen, executive chef Wilde Roast Cafe, Minneapolis
oh yes, you must always satisfy the monkey. 
