Ingredients:
340 g Dark Chocolate (I used our India Anamalai 70%)
227 g Butter
100 g Sugar
250 g Eggs
5 g Salt
Simple Syrup:
200 g Sugar
76 g Water
Topping:
240 g Cream
240 g Sour Cream
10 g Powdered Sugar
1 g Salt
Instructions:
Prepare a 22.5 cm (9") solid (not springform) cake pan by buttering it thoroughly and lining the bottom with a circle of parchment paper.
Bring a pot of water to a boil and place a bowl over it (without touching the water) to create a double boiler. Add butter and chocolate and melt, while stirring occasionally. Remove from the heat and set aside.
In a small saucepan we'll make our simple syrup. Combine sugar and water and bring to a boil, allowing to thicken slightly over a couple of minutes. Pour into chocolate mixture and stir well. Set aside.
Preheat oven 120ºC (250ºF)
In the bowl of a stand mixer fitted with a whisk attachment combine sugar, eggs, and salt. Beat on high until mixture quadruples (or thereabout) and falls off the attachment in steady ribbon. Add chocolate mixture while machine is running, and finish with a spatula, scraping under and around until completely homogenous.
Pour into prepared cake pan. Then place in a larger baking dish (something deeper than your cake pan), on top of a folded tea towel. Add enough hot water to cover 3/4 of the cake pan, and bake for 60 minutes or until set to the touch.
Remove from the oven and allow to cool in the water bath until the water is cool to the touch, 2 hours or so.
Invert your cake onto a plate, and remove the parchment.
To prepare the topping whisk together cream, sour cream, powdered sugar, and salt in a stand mixer bowl. Until stiffish peaks form. Cut the cake into individual pieces, fill and piping bag, and pipe in a zigzag pattern onto the tops of each one with a petal piping tip. Put down piping bag, pick up cake and indulge!