Flourless Chocolate Torte with Chocolate Ganache

Preheat the oven to 350 degrees F.

In a heavy bottomed pot, combine the sugar and corn syrup and bring to a boil. Reduce the heat to low and cook for 5 minutes. Remove from heat. Melt the chocolate in a double boiler. Remove from the heat and stir in the butter. Set the mixture aside to cool slightly.

Beat the eggs until frothy, using an electric mixer on high speed. Lower the speed to medium and pour the hot syrup into the eggs. Then add the chocolate mixture and continue blending until smooth.

Lightly butter a 10-12 inch round cake pan and pour in the batter. Set the cake pan into a large roasting pan, and fill the roasting pan with enough hot water to rise halfway up the cake pan's side. Place the pans into the preheated oven and bake for 40-45 minutes.

Carefully remove the pans from the oven and the cake pan from the water bath. Allow the torte to cool to room temperature before unmolding. To unmold, run a sharp knife around the inside edge of the cake pan, place a plate over the top, and invert the cake pan onto the plate. If necessary, tap the base of the cake pan with a knife to help release the torte.

Refrigerate the torte for at least 3 hours prior to serving.

While the torte is cooling, prepare the ganache. Gently heat the heavy cream in a heavy bottomed pot, and add the remaining chocolate. Stir while the chocolate melts. Remove the ganache from the heat and allow to cool for several minutes.

Place the unmolded torte on a baking rack over a cookie sheet and pour the ganache over it. Pour in one motion to keep the ganache as one smooth sheet over the torte. Let the ganache dry for a few minutes at room temperature, then place the torte back into the refrigerator. Let it chill completely.