The “Black Beast” as it’s known is not for the faint of heart. It’s a flourless chocolate cake reminiscent of a fudge that is (in my humble opinion) the best chocolate cake I’ve ever had. A gem from the late Deborah Berger passed along through Aunt Bea. You’re welcome in advance.

1 c water

1/4c sugar

9 Tbsp unsalted butter, diced

18 oz bittersweet chocolate, chopped

6 large eggs
1 c heavy cream

8 oz bittersweet chocolate, chopped
Butter 10-inch springform pan. Line bottom with parchment paper trimmed to fit and butter it. Wrap the pan in 3 layers of heavy-duty foil, bringing foil to the top of the pan.
Now, preheat the oven to 350.
Making the Cake:
Combine water and sugar in small saucepan, bring to boil over medium heat, stirring till sugar dissolves. Simmer 5 minutes, remove from heat.
Melt butter in large saucepan over low heat, Add chocolate and beat till smooth.* Beat sugar syrup into chocolate mixture and cool slightly. Add beaten eggs to this mixture and beat till blended.

*Take it slow and low with the butter/chocolate mix so it doesn’t seize up. I do mine in a microwave on a very low power-setting for seconds at a time.

Pour into prepared springform pan, place it in a roasting pan filled with water so that the level reaches halfway up the springform pan.

Bake cake in center of oven till center no longer moves when pan is shaken gently, about 50 minutes. Remove from water and cool on rack.
Making the Topping.
Bring whipping cream to simmer in small pan over medium heat. Remove from heat. Add chocolate and whisk till smooth.

Pour over cooled cake, gently shake springform pan so the liquid scoots down the sides of the cake inside the pan. Refrigerate in pan till topping sets, about 2 hours.
To serve, run a knife around the inside edge of the pan before removing the outside of the springform.

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