Willie Cake

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9-inch springform pan. Line the bottom of the pan with parchment paper for easy release. Wrap the outside of the pan tightly with aluminum foil to create a water bath (this helps the cake bake evenly and prevents cracking). (5 minutes)

Recipe View In a heatproof bowl set over a pan of simmering water (double boiler), combine 14 ounces of bittersweet chocolate and the cubed butter. Stir frequently until completely melted and smooth. Remove from heat and let cool to lukewarm. (10 minutes)

Recipe View In a medium bowl, whisk the egg yolks with half of the sugar (6 tablespoons) until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted. This indicates the yolks have been properly aerated. (5 minutes)

Recipe View Gently fold the cooled chocolate mixture into the yolk mixture, incorporating the vanilla extract and dark rum (if using). Be careful not to overmix. (3 minutes)

Recipe View In a separate, clean glass or metal bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining sugar while continuing to beat until medium-stiff peaks form. The peaks should hold their shape but still be slightly soft at the tips. (7 minutes)

Recipe View Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the whites. Use a light hand and a figure-eight motion to preserve the airiness of the batter. (5 minutes)

Recipe View Pour the batter into the prepared springform pan. Place the pan inside a larger baking pan and carefully pour hot water into the outer pan until it reaches about halfway up the sides of the springform pan (this is the water bath). (2 minutes)

Recipe View Bake for 45-50 minutes in the preheated oven, or until the top of the cake is puffed and cracked, and a wooden skewer inserted into the center comes out with some moist crumbs attached. The cake will continue to cook as it cools. (50 minutes)

Recipe View Remove the cake from the water bath and let it cool completely in the pan on a wire rack. As it cools, the top will naturally fall and create a slight depression. (1 hour)

Recipe View To make the ganache, place 1 pound of finely chopped bittersweet chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it just begins to simmer. (5 minutes)

Recipe View Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Then, gently stir until smooth and glossy. If the chocolate doesn't melt completely, you can set the bowl over a pan of simmering water, stirring constantly, until the ganache is perfectly smooth. (7 minutes)

Recipe View Once the cake is completely cool, gently press down on the top to even it out. Remove the sides from the springform pan and invert the cake onto a serving plate. Remove the parchment paper from the bottom. (5 minutes)

Recipe View Ladle the warm ganache over the top of the cake, allowing it to drip down the sides. Use a spatula or knife to spread the ganache evenly, covering the entire cake. (5 minutes)

Recipe View Wipe away any drips from the plate and let the ganache set completely at room temperature before serving. This will take about 30-60 minutes. (60 minutes)