1/2 cup sugar
1/2 cup corn syrup
1/4 cup cornstarch
1-1/2 pkg. (9 squares) bittersweet baking chocolate, coarsely chopped
1/4 tsp. salt
1/4 cup butter or margarine
3 large eggs, at room temperature, lightly beaten
1 cup whipping cream
Grease and flour 9-inch springform pan. Stir water, sugar, corn syrup and cornstarch in heavy 4- or 6-quart saucepan. Cook on low heat until sugar is dissolved, stirring constantly. Add chocolate and salt; increase heat to medium. Continue cooking until chocolate is completely melted and is about to come to a boil, stirring constantly. Remove from heat.
Add butter; stir until melted. Transfer mixture to large bowl. Refrigerate 15 minutes or until mixture has cooled (may still be warm to the touch), stirring occasionally.
Add eggs to chocolate mixture; stir with wire whisk until well blended. Beat cream with electric mixer on medium speed until soft peaks form. Gently stir into chocolate mixture. Spoon into prepared pan. Place pan in larger baking pan, then place on center rack in oven. Carefully pour boiling water into larger pan to come halfway up side of springform pan.
Bake at 350?F for 45 minutes or until mixture is just set. (Top will feel slightly firm to the touch.) Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Cover top with plastic wrap; refrigerate 4 hours to overnight.
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