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1/2 cup water
Preheat oven to 300°F (150°C). Grease one 10" round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sweetener. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sweetener mixture. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300°F (150°C) for 55 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Poster's Notes:
Amazing recipe! I used Splenda instead of sugar and replaced half of the eggs with egg whites (may have helped to cut the richness). Bittersweet chocolate is the way to go.
Can use half water and half Amaretto.
I used an 8" springform pan (hard to find a "bath" big enough for a 10"). The smaller pan makes the cake a bit higher.
I lined the pan with parchment and sprayed with Pam.
Posted by Caryn Bloomberg
Nutritional Info Per Serving: N/A
1/4 tsp. salt
3/4 cup sucralose sweetener
18 1-ounce squares bittersweet chocolate
1 cup unsalted butter
3 egg whites
3 whole eggs
A dense chocolate cake for those of us who can't tolerate wheat or gluten.