Flourless Chocolate Cake
Prep time
Cook time
Total time
Recipe type: Dessert
  • ½ cup water
  • ¼ teaspoon salt
  • ¾ cup white sugar
  • 18 oz semisweet chocolate
  • 1 cup room temperature butter, cut into pieces
  • 6 eggs
  • 1 tsp vanilla
  1. Preheat oven to 300°
  2. Grease a 9 inch cake pan, ramekins, or molds, and set aside.
  3. In a small sauce pan, combine the water, salt, and sugar. Place over medium heat and stir until completely dissolved.
  4. Heat the chocolate at 30 second increments in the microwave until melted and pour into a large bowl.
  5. Add the butter to the chocolate one piece at a time and beat with an electric mixer until smooth.
  6. Beat in the hot sugar water.
  7. Slowly beat in the eggs, one at a time.
  8. Pour the batter into the prepared pan or molds. Place into a larger pan and fill the larger pan with boiling water halfway up the sides.
  9. Bake the cake in the water bath for 45-50 minutes or until set. Smaller portions will take less time than that.
  10. Chill for 8 hours or overnight if cutting into servings. This freezes well.
Recipe by The Tasteful Baker at https://tastefulbaker.com/flourless-chocolate-cake-with-raspberry-sauce/