Preheat the oven to 350°F. Butter a 9-inch round cake pan and line it with a round of parchment paper cut to fit. Combine the water with 1 cup of the sugar. Bring the mixture to a boil over high heat. Boil 4 min, or 220.
Take pan off heat and immediately add chocolate, stirring until melted and smooth. If mixture stiffens, it will loosen when you add butter. And the butter immediately. Place eggs and remaining 1/3 cup sugar in mixer. Beat on high speed for 15 min.
When 15 min are up, turn mixer to low. Add chocolate mixture, stirring until it is fully incorporated. Do not overbeat.Spoon and scrape the mixture into the prepared cake pan. Set pan in a slightly larger baking pan and pour boiling water around it.
Bake for 25 min. Don't bake the cake for longer than 35 min. Remove pan from water bath and immediately unmold it onto a cookie sheet. Remove the parchment paper.
Top with raspberry sauce or whipped cream.
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