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Flourless Chocolate Cake I

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

Ingredients :

half of cup water
1/four teaspoon salt
three/four cup white sugar
18 (1 ounce) squares bittersweet chocolate
1 cup unsalted butter
6 eggs

Instructions :

Prep :	Cook : 16M	Ready in :

Preheat oven to 300 stages F (150 ranges C). Grease one 10 inch round cake pan and set apart.
In a small saucepan over medium warmness integrate the water, salt and sugar. Stir till absolutely dissolved and set apart.
Either inside the top 1/2 of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric powered mixer.
Cut the butter into portions and beat the butter into the chocolate, 1 piece at a time. Beat inside the hot sugar-water. Slowly beat within the eggs, one at a time.
Pour the batter into the organized pan. Have a pan large than the cake pan ready, put the cake pan within the large pan and fill the pan with boiling water halfway up the edges of the cake pan.
Bake cake inside the water bath at 300 stages F (one hundred fifty ranges C) for 45 minutes. The middle will still look moist. Chill cake in a single day within the pan. To unmold, dip the bottom of the cake pan in warm water for 10 seconds and invert onto a serving plate.

Notes :

Reynolds® Aluminum foil may be used to hold meals wet, cook it flippantly, and make smooth-up simpler.

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