Flourless Chocolate Cake
18 oz. dark chocolate (Chocolate chips are fine! I used Ghirardelli 60% cacao.)
1/4 t salt
1/2 c water
3/4 c sugar
1 c unsalted butter
6 eggs
1. Waterproof a 10 inch springform pan
by wrapping it in heavy duty foil
, then grease pan. Preheat oven to 300 degrees.
1. Mix water, sugar, and salt and heat over medium-low heat until salt and sugar are completely dissolved. Remove from heat.
2. Melt chocolate in a double boiler. When warm and smooth, add butter in half-inch pieces, beating each piece in before adding another. When all butter is incorporated, beat in the sugar water.
3. Beat in eggs one at a time, slowly. When all eggs are incorporated, pour batter in prepared pan and place pan in a larger pan. Pour boiling water into larger pan until it is halfway up the sides of the springform pan. Put the entire thing into the oven and bake for 45 minutes.
4. Remove cake from oven: the center should still look wet. Allow the cake to cool in it's pan and then chill for 24 hours. When cake is completely chilled, dip pan in hot water for ten seconds and unform the pan. Cut into small pieces and serve with fresh whipped cream.
18 oz. dark chocolate (Chocolate chips are fine! I used Ghirardelli 60% cacao.)
1/4 t salt
1/2 c water
3/4 c sugar
1 c unsalted butter
6 eggs
1. Waterproof a 10 inch springform pan
by wrapping it in heavy duty foil, then grease pan. Preheat oven to 300 degrees.1. Mix water, sugar, and salt and heat over medium-low heat until salt and sugar are completely dissolved. Remove from heat.
2. Melt chocolate in a double boiler. When warm and smooth, add butter in half-inch pieces, beating each piece in before adding another. When all butter is incorporated, beat in the sugar water.
3. Beat in eggs one at a time, slowly. When all eggs are incorporated, pour batter in prepared pan and place pan in a larger pan. Pour boiling water into larger pan until it is halfway up the sides of the springform pan. Put the entire thing into the oven and bake for 45 minutes.
4. Remove cake from oven: the center should still look wet. Allow the cake to cool in it's pan and then chill for 24 hours. When cake is completely chilled, dip pan in hot water for ten seconds and unform the pan. Cut into small pieces and serve with fresh whipped cream.
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