Huntsmans

Dear Leslie,
This may be tardy but it is delicious:

La Bete Noir

Cake:

1 cup water

3/4 cup sugar

9 T unsalted butter, diced

18 ounces bittersweet or semisweet chocolate (Ghirardelli)

6 large eggs

Ganache:

1 cup heavy cream

8 ounces bittersweet or semisweet chocolate

Preheat oven to 350 degrees.

Butter a 10 inch diameter spring form pan. Line bottom of pan with parchment cut round to fit, butter parchment. Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to top of rim.

To make cake combine water and sugar in a 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 and 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 pan. Transfer to rack. Cool completely in pan.

To make 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 to evenly distribute ganache over top of cake. Refrigerate for at least 2 hours to set ganache. Cover and refrigerate until served. Cut into wedges and serve with whipped cream and crushed peppermint stick sprinkled on top.