¾ cup white sugar
½ cup water
¼ teaspoon salt
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs
Step 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
Step 2 Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
Step 3 Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
Step 4 Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.
Step 5 Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
Step 6 Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
Step 7 To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
A dense flourless chocolate cake for those of us who can't tolerate wheat or gluten.
Prep Time: 25 mins
Cook Time: 45 mins
Additional Time: 8 hrs
Total Time: 9 hrs 10 mins
Servings: 16
Yield: 1 10-inch round cake
Nutrition Facts (per serving)
341 Calories
24g Fat
28g Carbs
5g Protein