This rich, dense, gluten free, flourless chocolate cake has been on our menu since the day we opened. With surprisingly few ingredients, it is a very simple cake to make at home.
1 1/3 cups sugar
1 cup butter
1/2 cup water
12 oz. best quality dark chocolate (at least 70%), chopped
Preheat oven to 350°F. Butter an 8-inch cake pan and line the bottom and sides with parchment paper to extend above the rim of the pan by approximately 2 inches, and set it inside a large pot or roasting pan big enough to hold it comfortably.
Place the chopped chocolate into a large heatproof bowl. You’ll be using this to fold the batter together, so make sure it’s nice and roomy, too.
Place one cup of the sugar and the water in a saucepan and bring it to a simmer. Add the butter and simmer on low, whisking from time to time. When everything is melted together, pour this very hot mixture over the chopped chocolate and let it sit for about 10 minutes. After it has had time to rest, whisk the chocolate, butter and sugar mixture until all the chocolate is melted and everything looks smooth and glossy. Set aside to cool a bit.
While the chocolate mixture cools, whip the eggs and remaining 1/3 cup of sugar in the bowl of an electric mixer. Whip for about 8 to 10 minutes, until the mixture is pale, frothy and has increased considerably in volume. If your eggs are cold, this will take a bit longer.
Once the chocolate mixture is cool, and the eggs and sugar are all whipped, pour the egg mixture over the chocolate mixture. With a spatula, gently fold them together, making sure to scrape the sides and the bottom to get all the chocolate into the eggs. Do this just until no streaks remain. Pour the batter into the prepared cake pan. Pour water into the larger pot or roasting pan until it comes halfway up the sides of the cake pan, and bake for about an hour. When the cake is done it will have a lovely crust on the top and still jiggle a bit when you wiggle the pan. Let it cool to set, and serve simply with whipped cream … or a salted caramel sauce, or fresh raspberries in the summer, or poached pears in the fall.