1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and
set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely
dissolved and set aside.
Either 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 for 45 minutes. The center will still look wet.
Cool cake in pan on rack (cake will fall in center). Best is overnight.
To un-mold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a
serving plate.
| FLOURLESS CHOCOLATE CAKE A dense and decadent chocolate cake. This is good for those who can't tolerate wheat or gluten. Good to impress company - looks like gourmet but very easy to make |
FOR GLAZE
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
TO MAKE THE GLAZE
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add
chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides
of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth
sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1
day ahead. Cover with cake dome; store at room temperature.)
Garnish with chocolate shavings or leaves.
Serve at room temperature.
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
TO MAKE THE GLAZE
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add
chocolate and whisk until melted and smooth.
Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides
of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth
sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1
day ahead. Cover with cake dome; store at room temperature.)
Garnish with chocolate shavings or leaves.
Serve at room temperature.
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