A dense flourless chocolate cake that's rich and fudgy. Perfect for a decadent chocolate dessert and for those of us who can't tolerate wheat or gluten.
Ingredients
- white sugar: 0.75 cup
- water: 0.5 cup
- salt: 0.25 tsp
- squares bittersweet chocolate: 18 piece (1 ounce)
- unsalted butter: 1 cup
- eggs: 6 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
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Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
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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.
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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.
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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.
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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.
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To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Dianne
