Flourless Chocolate Cake

1. 1

   Set the oven temperature to 300°F (150°C). Apply grease to a 10-inch round cake pan and keep it nearby.

2. 2

   In a small saucepan placed on medium heat, mix the sugar, water, and salt. Stir the mixture until everything has fully dissolved, then remove from the heat.

3. 3

   Put the bittersweet chocolate into a glass or ceramic bowl suitable for the microwave, heating it in 15-second intervals and stirring between each session for 1 to 3 minutes until melted. Transfer this melted mixture into the bowl of an electric mixer.

4. 4

   Slice the unsalted butter into chunks, then beat them into the warm chocolate, adding only one chunk at a time until fully integrated.

5. 5

   Mix the hot syrup into the chocolate, then gradually incorporate the eggs, beating them in one by one.

6. 6

   Empty the completed batter into the greased cake pan.

7. 7

   Set the cake pan into a more spacious baking pan. Pour boiling water into this outer pan until it reaches halfway up the exterior of the cake pan, establishing a water bath.

8. 8

   Transfer to the hot oven and bake for 45 minutes, keeping in mind that the middle will look moist. Afterwards, transfer the cake to the refrigerator and let it cold-cure completely for 8 hours to overnight.

9. 9

   To release the cake, submerge the base of the pan in hot water for 10 seconds, then flip it onto a serving plate.

Recipe by Maggie on Pinterest. See the original for their notes and tips.