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.
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
Ingredients
¾ cup white sugar
½ cup water
¼ teaspoon salt
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 large eggs
Directions
Gather all ingredients. 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.
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Beat in hot sugar water. Slowly beat in eggs, one at a time.
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Pour batter into the prepared cake pan.
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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.
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Serve and enjoy!
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