From Chef Glen Hogh More on Café Sbisa...
2 lbs. chocolate chips
1 1/3 lb. butter
2 cups sugar
2/3 cup water
16 eggs
Heat chocolate and butter (chunks) in double boiler. Combine sugar and water in a sauté pan and simmer until dissolved, combine with chocolate mixture. Blend until smooth, then remove from heat. Whisk eggs lightly, avoiding excessive air. Gently combine egg and chocolate mixtures. Using 2 loaf pans lined with parchment, pour cake mix about 1 ½ inch thick. Place pans into a large roasting pan. Place in oven and fill the pan with water being careful not to float the cake pans. Bake at 300 degrees for 2 hours. Remove and let cool.
Refrigerate to remove from parchment, slice prior to service.
At Café Sbisa, we whip 1 teaspoon finely ground espresso with heavy cream and powdered sugar and top the cake. Add berries and a mint sprig for garnish.
