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Bête Noire (Flourless Chocolate Cake)

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4610153

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #gluten-free #recipes for cake #recipes using butter #recipes using dark chocolate #recipes using egg #recipes using granulated sugar #recipes using unsweetened chocolate #recipes with metric units #recipes without cooking time #recipes without servings
Dessert Gluten-free Baked

Ingredients

Scale
  • ½ cup water
  • 1 ⅓ cup white granulated sugar
  • 4 oz (120 g) bittersweet chocolate, finely chopped
  • 8 oz (230 g) unsweetened chocolate, finely chopped
  • ½ lb (225 g) butter
  • 5 beaten eggs

Directions

  1. Heat the water and sugar together until fully dissolved.
  2. Melt butter in a large saucepan over a low heat.
  3. Add the chopped chocolate to the melted butter, and whisk until smooth.
  4. Whisk in the sugar syrup and allow to cool slightly.
  5. Add the eggs and whisk until well blended.
  6. Pour the mixture into a greased and parchment-lined 9-inch (23 cm) springform pan.
  7. Wrap the bottom and sides of the springform in aluminum foil so that no water can seep to the cake while it is cooking in the water bath.
  8. Cook in a bain-marie at 350°F (180°C) in an oven for 25–30 minutes.

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