*  Exported from  MasterCook  *
                           Lora Brodys Bete Noire
 Recipe By     : Therese <MCRUZ@worldbank.org>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        unsweetened chocolate
    4      ounces        semisweet chocolate
      1/2  cup           water
    1      cups          sugar
      1/2  pound         sweet butter, room temperature -- chopped
    5                    extra-large eggs -- room temperature
 Preheat the oven to 350 degrees with the rack in the center of the oven.  Butter
a 9-inch cake pan (not a springform) and place a circle of parchment or  
 wax paper on the bottom, covering it completely.  Butter the paper.  
 Chop both the chocolates into fine pieces and set them aside.  
 Combine the water with 1 cup of the sugar in a heavy 1-1/2-quart saucepan.  Bring
to a rapid boil over high heat and immediately add the chocolate pieces, stirring
until they are completely melted.  Then add the butter, piece by  piece, stirring
to melt it completely.	
 Place the eggs and the remaining 1/3 cup sugar in either the bowl of an  electric
mixer or a regular mixing bowl.  For a cake with a crunchy crust: beat the eggs
and sugar in the electric mixer until they have tripled in volume. For a smooth
top (better for frosting): mix the eggs and sugar only until the sugar dissolves. 
 Add the chocolate/butter mixture to the eggs and mix to incorporate completely.
DO NOT OVERBEAT!--This causes nasty air bubbles.  
 Spoon and scrape the mixture into the prepared pan.  Set the pan or sturdy 
jelly-roll pan.  Set both in the oven and pour hot water into the larger pan.  
 Bake for 25-30 minutes.  Let cool in the pan for 10 minutes and then run a  sharp
knife around the sides to release the cake.  Cover with plastic wrap and unmold
onto a cookie sheet.  Invert a serving plate over the cake and flip it	over, so
the plate is on the bottom and the cake on top.  Serve with either a  chocolate
ganache glaze or a white chocolate sauce.  
   ****Chocolate Ganache  
 1 cup heavy cream  
 10 ounces bittersweet chocolate, cut into small pieces  
 Scald the cream.  Add the chocolate off the heat, and stir very gently until  
 smooth.  Cool slightly and pour over cake.  
  ****White Chocolate Sauce  
 1 cup heavy cream  
 9 ounces Tobler Narcisse, cut into small pieces  
 1/2 Drambuie  
 Scald the cream, then off the heat, add the chocolate.	If milk solid do not
dissolve, process for a few second in a food processor or blender.  Add the
 With a thin crispy top and a creamy smooth inside--its like eating a slice of  
 chocolate truffle.  You can serve this practically hot out of the oven, warm  
 wit whipped cream, or cooled with white chocolate sauce.  It does not freeze,  
 but will keep, refrigerated, for a week.  
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