This cake was my first attempt to bake something that is gluten free. It turned out beautifully and I've make it many times since that initial attempt. It is like eating chocolate velvet! You'll love it whether you're gluten free or not. Slice a small piece, it's very rich. I found it on the allrecipes website, one of my favorites.
Flourless Chocolate Cake
1/2 cup water
1/4 teaspoon salt
3/4 cup white sugar
18 ounces bittersweet chocolate (I used Ghirardelli 60% chips)
1 cup unsalted butter
6 eggs
Preheat oven to 300 degrees. Grease one 10 inch round cake or springform pan. Set aside.
In saucepan over medium heat combine water, salt & sugar. Stir until completely dissolved & set aside. In double boiler, melt bittersweet chocolate & pour into the bowl of an electric mixer.
Cut the butter in pieces & beat into the chocolate, a piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
Pour batter into the pan. Use a large roasting pan, place the cake pan into the roaster & then fill the roaster with boiling water halfway up the side of the cake pan.
Bake the cake in the water bath for 45 minutes. The center will still look wet. Chill the cake overnight in the pan. To unmold, release the springform or, if using a regular pan, dip the bottom of the cake pan in hot water for a few seconds & then invert onto a serving plate. I've made smaller cakes by dividing the batter into several pans & then baking for a shorter period of time. Enjoy!
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