This recipe is perfect for gluten-free chocolate lovers. It's rich and chocolatey in just the right levels, and my all-time absolute favorite!
1/2 cup water
1/4 tsp. salt
3/4 cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
1Preheat oven to 300 degrees F (150 degrees C). Grease 10 inch round cake pan. Set aside.
2In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3Either in the top of a double boiler or in a microwave melt the chocolate. Pour the chocolate into the bowl of an electric mixer.
4Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5Pour the batter into the prepared pan. Bake at 300 degrees F (150 degrees C) for 45 minutes.
6Another option is to bake it in a water bath. It comes out more solid. Do this instead of step 4: 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.
7Bake cake in the water bath at 300 degrees F (150 degrees C) 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.