Seriously Famous Flourless Chocolate Cake!

Mummy has become known all along the eastern seaboard for her fabulous flourless chocolate cake. It first made its debut at our wedding three + years ago, when she made more than a dozen of them to serve as our wedding cake. It was such a hit that I've given the recipe out to heaps of people since (you know who you are!) With another festive family occasion upon us (our baby shower is tomorrow!) Mummy has whipped up another batch of flourless chocolate cakes to bring along as dessert. I thought I'd take this opportunity to share the recipe with the masses-- it's well-worth the effort to make this cake (or many of them), and aside from a little advanced planning, it's a cinch to make, especially if you own a standing mixer. 
*Be sure to note the most important part of Step # 6: The cake must chill overnight in its pan before you flip it out and serve it. That's where the "planning ahead" comes in... 


Here's the Flourless Chocolate Cake recipe in all its splendor: 

Ingredients:

• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Directions:

1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. 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.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. 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.
6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 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

There are all sorts of fun (and tasty) options for decorating or garnishing this cake... A simple sifting of confectioner's sugar make it look snow-kissed and delicious; drizzling raspberry syrup or melted caramel over the top add that fancy-restaurant appeal; or just serve each slice with a handful of fresh raspberries to add a yummy contrast to the incredibly rich chocolate-y flavor. 

Once you master the preparation of this cake, you'll be asked to make it for every special occasion, so proceed with caution. Just ask Mummy! : )