Description
A dense chocolate cake for those of us who can’t tolerate wheat or gluten.
Ingredients
- ½ cup water
- ¼ teaspoon salt
- ¾ cup white sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.
- Combine sugar
- water
- and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
- 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.
- 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.
- 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.
- 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.
- To unmold
- dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Servings: 16