Flourless Chocolate Cake
Myra's one pan very chocolate cake!
Equipment
- 1 10 inch round cake pan or 9 inch spring form pan
- small pan to heat water, salt and sugar
- 1 larger baking pan or oven safe fry pan, to make a bain marie.
- microwave safe bowl to melt the chocolate I use a glass 4 cup measuring cup
- stand mixer
Ingredients
- 1/2 cup water
- 1/4 tsp. salt
- 3/4 cup white sugar
- 18 oz. semi-sweet chocolate
- 1 cup unsalted butter
- 6 eggs
Instructions
- In a small sauce pan, heat the water, salt and sugar. Stir until salt and sugar is dissolved. Set aside.
- Melt the chocolate. Put the chocolate (chips or chunks) in a microwave safe container and cook on high for 20 seconds at a time, stirring in between each 20 seconds until there are no lumps.Pour the chocolate into the mixer.
- Cut the butter into 1 inch pieces and beat in one at a time.Add the hot water mixture, and mix to combine.
- Beat in the eggs one at at time.
- Pour the mixture into your cake pan, smooth out the top.Place the cake pan into a larger baking pan and fill with boiling water 1/2 way up the sides of the cake pan. If using a spring form pan, wrap foil around the outside of the pan before placing it in the pan with water.
- Bake at 300 degrees for 45 minutes.The center of the cake will still look a little wet. Cool the cake, cover, and put in the refrigerator to chill overnight.To unmold, take a knife and cut around the outside of the cake. Place the pan in hot water for 10 seconds and turn over onto a cake plate. If using a spring form pan, cut around the cake, and unhook the outside edge. (no need to turn it out)Keep refrigerated until serving. Serve with whipped cream or fresh fruit.