Flourless Chocolate Cake
Maggie at Allrecipes.com
A decadent and dense chocolate cake! Perfect for all chocolate lovers, especially those who may be wheat and gluten intolerant.
Prep Time: 30min | Cook Time: 45min | Total Time: 1hr 15min | Yield: 12 slices
Ingredients:
½ cup water
¼ tsp. salt
¾ cup white sugar
18 (1 pound) squares bittersweet chocolate
1 cup unsalted butter
6 eggs
Raspberries and 3 mint leaves for garnishing
Instructions:
Preheat oven to 300 degrees F. Grease one 10 inch round cake pan and set aside. (May line pan with parchment paper to help unmold cake).
In a small saucepan over medium heat combine the water, salt, and sugar. Stir until completely dissolved and set aside.
In the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready. Put the cake pan in the larger pan, and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Nutrition Facts: