Flourless Chocolate Cake I

SUBMITTED BY: Maggie PHOTO BY: Allrecipes

"A dense chocolate cake for those of us who can't tolerate wheat or gluten."

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Original recipe yield 1 -10 inch round cake

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Port
	Coffee

DIRECTIONS

Preheat oven to 300 degrees F (150 degrees C). 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.
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.
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.
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 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

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REVIEWS

Reviewed on jan. 10, 2005 by GUYCHEF

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

GUYCHEF
jan. 10, 2005

This is a fantastic recipe for chocolate lovers. I made this three different ways over the past holidays and here are my suggestions. I tried Baker’s, Nestle and Ghirardelli bittersweet chocolate. My guests preferred the Nestle brand the best. Just as good as Ghirardelli but at half the price. For you mint lovers, for one cake I added ¾ tsp. of mint extract to the mix. Very nice and subtle result. The other reviewer advice I tried and agree with includes: Eliminate 3 egg yolks and use 3 eggs and 3 egg whites; Use parchment paper in bottom of spring form pan. I sprayed the parchment and sides of the pan with PAM; Use a lot of heavy duty foil to seal the pan and keep the water bath out. By the third try, it was totally dry; Use Grand Marnier instead of the water. It’s pricey, but what the heck; Use a long very thin blade knife to cut the cake. Run it under hot water before each cut. This eliminated sticking. I made a raspberry sauce that I served on the plate but also put a small dab of whipped cream on each piece. “Nuked” each piece for 15 seconds before adding the cream and raspberry sauce.

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192 users found this review helpful

This is a fantastic recipe for chocolate lovers. I made this three different ways over the... MORE

Reviewed on may 2, 2005 by LIZK

This was wonderful.. the second time around. This may sound a bit moronic.. but the wording... MORE

Reviewed on mar. 27, 2008 by LAUREN30

Wow! Definitely going in the mainstay - tried and true - file of my recipe book. I'm a... MORE

Reviewed on aug. 21, 2006 by wendy

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wendy
aug. 21, 2006

Great! I just got back from an office party where I made this for my boss, as she is allergic to wheat. Every single person out of 10 people ate both the cake and the ice cream I served with it! Like others have said, a little goes a long way. Things I didn't bother with: 1) the water bath 2) the wax paper 3) the dunking the bottom in hot water before serving These didn't make any difference at all. It still came out perfect. I simply unsnapped the springform lock and voila, ready to cut. Things I did do: 1) Followed others' suggestions of one bag of chocolate chips and 4 squares unsweet chocolate 2) Used a springform 10.5 inch pan sprayed with Pam. 3) Served it with vanilla ice cream 4) Served it at room temperature It absolutely needed something like the ice cream to go with it. I wished I had fresh whipped cream, it would have been better maybe. But as it is, this recipe comes out like the moistest, richest brownie you've ever had. So between the "brownie" and the ice cream, no one could refuse! I don't think it would be good just by itself, as it needs the vanilla or cream to offset the richness so you're not overloaded with chocolate taste. I don't think the caramel drizzle others have suggested would be good, as it is extremely sweet already. Your call. Enjoy!

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68 users found this review helpful

Great! I just got back from an office party where I made this for my boss, as she is allergic... MORE