Flourless Chocolate Cake

Recipe View Prepare your mise en place. Preheat the oven to 300°F (150°C). Generously grease a 10-inch round cake pan with butter and dust with cocoa powder. Set aside. (5 minutes)

Recipe View In a small saucepan, combine the sugar, water, and salt. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and set aside. (5 minutes)

Recipe View Melt the bittersweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt over a double boiler. (3 minutes)

Recipe View In the bowl of an electric mixer, beat in the softened butter, one piece at a time, into the melted chocolate until fully incorporated and smooth. (3 minutes)

Recipe View Gradually beat in the hot sugar water mixture. Then, slowly add the eggs, one at a time, ensuring each is fully incorporated before adding the next. The batter should be glossy and smooth. (5 minutes)

Recipe View Pour the batter into the prepared cake pan, spreading evenly. (1 minute)

Recipe View Prepare a water bath by placing the cake pan inside a larger pan. Carefully pour boiling water into the larger pan until it reaches halfway up the sides of the cake pan. (3 minutes)

Recipe View Bake in the preheated oven for 45 minutes, or until the edges are set but the center still appears slightly moist. (45 minutes)

Recipe View Remove the cake from the water bath and let it cool in the pan for at least 1 hour before refrigerating. Chill thoroughly, ideally overnight, or for a minimum of 8 hours. (8 hours)

Recipe View To unmold, briefly dip the bottom of the cake pan in hot water for about 10 seconds. Invert onto a serving plate. (2 minutes)

Recipe View Serve chilled and savor the decadent delight!