DECADENT
CHOCOLATE CAKE- GLUTEN FREE-
FLOURLESS
Makes one 10 inch round cake
Ingredients:
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 oz bittersweet chocolate
1 cup unsalted butter
6 eggs
Preheat oven to
300° . 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. In the top half of a
double boiler oven melt the bittersweet chocolate. Pour the chocolate
into the bowl of an electric mixer.
Beat the softened butter into the chocolate, beat in the hot sugar-water.Then
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° for 45 minutes. The center will
appear to be wet. Remove from oven and chill cake overnight in the fridge,
while still in the pan. To unmold, dip the bottom of the cake pan in
hot water for 10 seconds and invert onto a serving plate. Serve with
a sprinkling of powdered sugar on top, raspberry sauce or whipped cream.
Decadent beyond imagining!
