Ingredients:
-Sugar, 1 1/2 cups
-Water, 2/3 cup
-Egg Yolks, 12
-Butter, 1 1/2 cups
-Semisweet or Bittersweet Chocolate, 12 ounces
Directions:
-Add sugar and water to a small, heavy saucepan. Don’t stir.
-Place over medium to medium-high heat and let it come to a boil. Brush down any crystals that form on the sides with a wet pastry brush.
-Meanwhile, beat egg yolks at high speed until they’re light.
-Continue heating syrup until it reaches 248 degrees, or firm ball stage.
-As soon as the syrup is ready, beat it into yolks at high speed in a thin steady stream.
-Continue beating at high speed until completely thick and cool, scraping down the sides of the bowl occasionally. This’ll take about 20 minutes.
-Meanwhile, cut each stick of butter into 5 or 6 chunks. Butter should be at cool room temperature.
-Carefully melt the chocolate in the microwave. It’ll still hold some of it’s shape. Just stir to continue melting.
-Once the yolk and syrup mixture is completely cool, reduce mixer speed and drop in butter one chunk at a time, beating each one until it’s well-blended. Put the bowl in the fridge for a little while. Let the chocolate completely cool to room temperature.
-Slowly stir in the chocolate.
-Again, let it sit in the fridge for a bit before frosting the cake.
-Place wax paper strips under the edges of the bottom cake layer. This keeps the cake plate clean and neat. Spread the cake with a very generous layer of frosting, all the way to the edges.
-Place the second layer on top and frost the sides with a thinnish layer of frosting.
-Frost the top, carefully sealing the edges.
-Remove the wax paper and refrigerate for a bit before cutting.
-Serve and enjoy!