I actually posted this recipe back in the first few months of my blogging days. Back when maybe 2 people read my blog. It’s one of my all time favorite recipes. It’s my go to recipe to take to parties, to make when I’m craving chocolate and it’s gluten free!!!
24 oz bitter-sweet chocolate, broken into small pieces
10 whole eggs
3 C sugar
2 C unsalted butter, softened
1 C water
1. Preheat the oven to 325F. Pick your pan sizes and line the bottom with parchment paper and the sides with Pam. You can use a 12 inch, or two 8 inch pans for thinner cakes. For a thicker cake I like to use a 10 inch pan (but make sure it’s a 3 inch tall pan).
2. Heat 2/3 of the sugar (2 Cups) in a small pan with the water until the sugar has completely dissolved to a syrup. I actually let it boil for quite some time, letting it thicken up a bit.
3. Place the chocolate and butter in the hot syrup…
and stir to combine until the chocolate melts and the mixture is smooth. Remove from heat and cool slightly.
4. Beat the eggs with a third of the sugar (1 Cup) until the volume quadruples-this will take at least 10 minutes in an electric mixer. They really do quadruple in size.
5. Add warm chocolate mixture (but of course wait until the butter has melted) to the eggs and continue to beat, more gently, until completely combined- about 20 seconds.
6. Pour into the cake tin and place in a water bath (I just use the next cake pan up). It is vital for even baking. Bake in the oven for at least an hour. Depending on how thick your making your cake (10 inch by 3 inch pans) it you MIGHT need an additional 30 minutes until it’s set. It’s actually very hard to over cook. And the center tends to be goopy if it’s undercooked, so always err on the side of cooking a bit too long. If you have a convection oven oyu can cook it much faster, but I don’t like the extra crusting result on the top. I much prefer to cook it slower.
7. It crusts over on the top, but as we’re going to turn it out it will be on the bottom. Let it cool in the tin before turning out. The cake rises quite a bit when it cooks (expanding egg bubbles), but it does shrink a bit as it cools.
I tend to serve it plain, as I love super dark rich chocolate. But if you want a prettier look you can sprinkle powdered sugar over the top. Be cautions when serving it for the first time, a little goes a LONG way, when I say rich I mean RICH!!!
For the chocolate I’ve experimented a lot. I’ve found that I like mixing different chocolates. If you just use one kind of chocolate it tends to taste just like that chocolate. I like to use a mixture of unsweetened baking chocolate, dark chocolate bars, and semisweet baking chocolate. I have used Chocolate chips when I have to, but I don’t really like the chippy flavor.
This cake is rich, dark and oh so wonderful!! The first day it’s moist and warm. The next day the texture is even better. It’s thick and moist and wonderful!!! A little denser the second day, more firm. I actually prefer it the second day. I live to serve it with strawberry coulis, or fresh whipping cream. But ice cream is great too!
I gotta tell you, this sounds HEA-VAN-LY!!
I’m totally trying this. 
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Ashlee Reply:
January 18th, 2011 at 7:15 pm
It TOTALLY is!!!! I seriously eat a slice for breakfast, lunch, dinner and second dinner after I make it!!! It never lasts long. (but it has so many eggs it makes a good breakfast, right?
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Oh!! You should come link this up to my linky party! Tute {Yourself} Tuesday!
LittleEme.blogspot.com
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Ashlee Reply:
January 18th, 2011 at 7:16 pm
I haven’t linked up to any blogs in the past month. I REALLY need to start it up again!!! I love linking up, I’ll add yours to my list!
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Hooray you were featured today! I’d love if you stopped by and grabbed a button!
Amanda
http://www.todaystoptwenty.blogspot.com
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This looks TO-DIE-FOR!! Yum!!! I’m allergic to butter though… *sigh* Wondering if I could substitute with something… (can’t have soy/corn either)
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Found you on the Tip Junkie linky.
I just bookmarked this dessert because my daughter has to eat gf, and chocolate cake is her favorite. I have made the Betty Crocker gf cake from a mix, but have never tried a gf cake from scratch.
We have snow coming tomorrow, so it might be a fun day to try a new recipe!
Have a good evening!
christiswritingthewaves.blogspot.com
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Ashlee Reply:
February 8th, 2011 at 9:14 pm
Now this isn’t cake cake, You don’t want to frost it, or eat a large slice. It’d really dense and moist, even more dense and moist then a brownie, or cheesecake! BUT it is flourless and oh so tasty! I just wanted to prepare you so you didn’t go into it thinking it was like birthday cake material (although it’s what I make for my own birthday every year!)
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Hi! I host a weekly blog hop — It’s a Keeper Thursdays. I’d love for you to stop by and link up!
Thanks!
Christina @ It’s a Keeper
http://www.everydaytastes.com/
http://twitter.com/itsakeeperblog
http://www.facebook.com/ItsAKeeper
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Ashlee Reply:
February 11th, 2011 at 9:35 am
I’ll head on over! Thanks for the invitation!
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That looks absolutely delicious. It will definetely be the next chocolate dessert I make!
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Ashlee Reply:
February 11th, 2011 at 9:35 am
It is SOOOOO delicious, words can’t even describe how totally worth ever bit it is! Let me know what you think!
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Oh my word, that looks insane! Thanks for sharing this recipe!
p.s. I’m visiting from T&J!
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Ashlee Reply:
February 14th, 2011 at 2:59 pm
Thank you so much. It is an AMAZING recipe! Let me know if you try it!
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OH MY YUM!!!!!!!!!! This looks amazing. I soooo wish I could bake. Thanks for linking up
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