A dense chocolate cake for those of us who can't tolerate wheat or gluten. Makes 1 -10 inch round cake (16 servings).
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
1 Preheat oven to 300 F (150: C). Grease one 10 inch round cake pan and set aside.
2 In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely
dissolved and set aside.
3 Either in the top half of a double boiler or in a microwave oven melt the bittersweet
chocolate. Pour the chocolate into the bowl of an electric mixer.
4 Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in
the hot sugar-water. Slowly beat in the eggs, one at a time.
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