Lora Brody’s Bête Noir Recipe

This recipe is inspired by the taste buds and by the baking artistry of the couple’s mothers, Linda Greenberg and Tina Strauss-Hoder.


1 1/3 cups superfine sugar

1/2 cup water

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8 ounces unsweetened chocolate, chopped

4 ounces bittersweet chocolate, chopped

2 sticks unsalted butter at room temperature, cut into 10 chunks

6 large eggs, room temperature


Preheat oven to 350 F. Grease a 9-inch round cake pan, line with parchment, lightly greased. Have a larger roasting pan available for a Bain Marie.

In a medium saucepan, place one cup of sugar and the 4 ounces of water in it. Heat to boil stirring to dissolve the sugar. Remove the pan from its heat source, melt the chocolate in the hot syrup, stirring to melt. Add the chunks of butter, stirring each chunk in before adding another.

Beat eggs together, with an electric beater until foamy and thickened. Stir eggs into cooled chocolate mixture, stirring until combined. Pour batter into prepared pan. Place a roasting pan on the middle oven rack, placing the cake in the middle of the roasting pan. Pour hot tap water into the roasting pan to a depth of one inch along the outside of the cake pan. Avoid splashing water on the cake batter. Gently push pan into the oven. Bake for 30 minutes. Remove the cake pan and cool cake. When ready to serve, run a butter knife along the edge of the cake. Unmold the cake onto serving plate.

Chill. Can be made one day ahead.