John Besh's Spielwig Chocolate Torte

Name: John Besh's Spielwig Chocolate Torte
Yield: 1
Ingredients: 8 oz. dark chocolate; 3/4 c. unsalted butter; 6 eggs; 1 c. granulated sugar; 1 c. all-purpose flour; 6 oz. dark chocolate; 1/2 c. plus 2 tablespoons cream; 1 tbsp. butter; 1/4 c. shaved white chocolate for garnish

By John BeshPublished: Nov 11, 2011

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Chef John Besh's version of the Romantik Hotel Spielweg's specialty is a luxuriously rich cake that's barely held together with a bit of flour. The eggs give it a silky texture.

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Directions

1. Step 1Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour. Set a stainless steel mixing bowl over a pot of boiling water to make a double boiler. Melt the dark chocolate with the butter in the bowl. Remove from heat and set aside.
2. Step 2In another mixing bowl, beat the eggs and sugar with a handheld mixer until well combined. Slowly add the flour. Once the flour is combined, add the warmed dark chocolate/butter mixture in a slow steady stream, using a rubber spatula to incorporate.
3. Step 3Scrape the butter into the prepared pan. Set the pan into a larger pan filled with hot water to come halfway up the sides of the cake pan. Bake the cake in this water bath for 30 minutes, or until firm in the center. Remove from the water bath and let cool for 15 minutes
4. Step 4For the ganache, melt the chocolate, cream and butter in a heavy-bottomed saucepan over medium heat and mix until well combined. Remove from the heat and set aside.
5. Step 5Carefully remove the torte from the pan and transfer to a cake stand. Slowly pour the ganache over the torte so that it coats the top and all sides. When the torte is cool, mound the shaved white chocolate in the center of the glistening torte.